Watercress soup


Ingredients for 4 people:

– 80 g of watercress.

– ½ kilo of potatoes.

– 1 onion.


– Half a glass of liquid cream.

– Olive oil.


– Water or vegetal broth.


– Wash the watercress.

– Pour a little oil in a pan and allow to heat thoroughly.

– Peel, cut and wash the onion. Place it in the pan and fry for 3 to 4 minutes.

– Peel, wash and chop the potatoes. Add them to the pan and let it cook for about 8 minutes.

– Add hot water or vegetable broth. Raise the heat down to return to a boil. Once you have reached the boiling point, simmer for a quarter of an hour.

– When the potato is cooked, remove from heat. Bring the watercress and stir it all together until it is liquid.

– Add the cream and stir thoroughly.

Ways to serve it:

It can be served hot as a starter. If you prefer, you can place it for a few hours in the refrigerator to serve it cold.

punto rojo More information on watercress.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2022

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