This is a light refreshing watercress soup that is so easy to make and is packed with immunity boosting nutrients. Really simple soup yet amazingly tasty!
I love greens soup. This is a light watercress soup and so easy to make. You could add carrots and mushrooms to it if you are having this on its own.
You can also use vegetable broth instead of water for more flavour, otherwise browning the onions and garlic is what gives this soup its flavour profile. Though really simple, this soup is amazingly tasty.
Here’s the recipe for the Watercress Soup that I had as part of yesterday’s dinner.
Ingredients (4 servings)
2 bunch of watercress (or 250 g)
1 onion sliced
2 garlic cloves
1 tablespoon potato starch or arrowroot
4 – 5 bowls water (or 1 ¼ liters)
1 tablespoon vegetable oil
Salt to taste
Place 1 tablespoon vegetable oil in a large deep pan.
Add onions and garlic. Cook for 1-2 minutes.
Add the water.
Stir the potato starch in half a glass of water. Add this to the pan.
Add salt (3/4 teaspoon).
Allow liquid to boil. Do not cover.
Place the watercress in serving bowls (deep enough to accommodate the bouillon).
Fill bowls with the hot bouillon. Adjust salt if necessary.
- 2 bunch watercress, [250 g]
- 1 onion, sliced
- 2 cloves garlic
- 1 tablespoon potato starch, or arrowroot
- 1 1/4 litres water, about 4 – 5 serving bowls
- 1 tablespoon vegetable oil
- Salt to taste
- Place 1 tablespoon vegetable oil in a large deep pan.
- Add onions and garlic. Cook for 1 – 2 minutes.
- Add the water.
- Stir the potato starch in half a glass of water. Add this to the pan.
- Add salt (3/4 teaspoon).
- Allow liquid to boil. Do not cover.
- Place the watercress in serving bowls (deep enough to accommodate the bouillon).
- Fill bowls with the hot bouillon. Adjust salt if necessary.
Jess - The Domestic Vegan says
Ooh, yum! That looks so refreshing & delicious!