Watercress soup

Otherwise known as ‘froggy soup’ thanks to its amazing colour!


About this Recipe

By: Amanda

Watercress is a member of the brassica family, related to mustard, radish and wasabi, with a peppery taste and an impressive nutrient profile.   By adding the raw watercress at the end, this simple recipe retains all the potent nutrients and creates a vibrant green colour – best eaten on the same day you make it.




Step by Step Instructions

  • 1 tablespoon olive oil
  • 200 grams leek, finely sliced
  • 450 millilitres vegetable stock
  • 250 millilitres cream, milk or almond milk
  • 300 grams watercress (leaves and stalks)
  • 20 grams parsley
  • Black pepper
Step 1

Gently heat the olive oil in a large saucepan, add the leek and sauté for 4-5 minutes, until softened.

Step 2

Add the vegetable stock, cover with a lid and cook over a medium heat for 15 minutes.

Step 3

Add the cream or milk, watercress and parsley and use a stick blender or food processor to blend until smooth. Season with black pepper.


Watercress is one of the richest plant sources of beta carotene (which is converted to vitamin A); contains more vitamin C and vitamin K than cooked broccoli; high levels of vitamins B1 and B6; and contains more calcium than whole milk.

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