Watercress Soup

Watercress Soup

Fresh and Light

I make one to two soups per week. I find they don’t require a huge investment of my time and they are great to double up for lunches the next day. They can be made ahead and frozen or left to chill in the fridge so they are perfect as part of your meal prep routine. Watercress Soup, which is so fresh and light, is one which my family enjoys. We also benefit from the many nutrients contained within this velvety soft green soup.

Watercress Soup- Fresh and Light: An Inspired Choice

Watercress Soup is inspired by two well known food writers and cooks Australian Jane Webster and British Mary Berry. My Watercress Soup contains elements of both their versions.

Too Good!
Watercress is a leafy green vegetable with a peppery flavour and is super high in Vitamin K and other vitamins like Vitamin A as well as anti oxidants.  I cup of watercress is over 100% of your recommended daily intake of Vitamin K. It is said to protect against cancer, chronic diseases, heart diseases, diabetes and osteoporosis. It is also low in kilojoules if you are watching your weight.  All I can say is ‘wow!’.

The soup contains celeraic (or celery root)  which is very high in fibre and rich in vitamins such as B6, C and K. Vitamin K  is important for blood clotting effectively and heart health. Celery (stalks) and potatoes also contribute to the delicious flavours and texture of this soup.

My children would definitely not elect to eat celeraic or watercress on their own so like my broccoli soup this is a great way to introduce the flavours of foreign vegetables. Another soup that I felt was a milestone in terms of introducing ‘foreign foods’ was my Broccoli Soup.  Yes, if you can get your children to eat these soups you will be doing a happy dance all day the next day!

If you are looking for a soup that uses alternative ingredients thenWatercress Soup is worth a try. It’s fresh, nutritious and tasty.


Watercress Soup Pin

How to make watercress soup – light and fresh.

Watercress Soup

Fresh and Light: Surprise your children with this soup. It is delicious and good for you too!

Course Main Course
Prep Time 15 minutes
Servings -41
Author Jane Georgiades


  • 2 brown onions sliced
  • 1 clove garlic finely chopped
  • 2 medium potatoes chopped
  • 2 stalks celery sliced
  • 1 bulb celeraic (celery root) chopped
  • 8 cups vegetable stock
  • 1 large bunch watercress chopped
  • 1/2 cup yoghurt or cream to serve


  1. Saute the onions in some olive oil over a medium heat. Add the garlic. Saute for another minute. Then add the potatoes, celery and celaraic. Coat ingredients in oil over heat then add hot stock. Increase the heat to high and bring to the boil. Then reduce heat so soup is simmering. Allow to simmer for 20 minutes or until vegetables are soft. Add the watercress and allow to wilt. Then take off heat and blend with a stick blender until smooth and all ingredients are incorporated. Serve hot with a splash or cream or yoghurt and some crusty bread.

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