Watercress soup

Picture by Ivy Vo Campbell

Watercress soup

Watercress soup is such a comfort food that reminds me of my mum bringing fresh bunches of green home from the fruit and veg store, ready to be turned into this delicious meal. Watercress is high in iron, calcium and antioxidants. Just a few good reasons to include this vegetable in your diet.


1 bunch Watercress

1 Onion

½ Fennel

1 large Potato

6 cups Water

Vegetable stock cube (optional)

Olive oil

1 clove Garlic



1 small Carrot chopped (optional)

Wash watercress thoroughly. Chop the stems and leaves finely. Set aside.(Divide into1/2 and1/2)

Peel and chop onion finely, along with fennel and potato.

Add a small amount of olive oil to a large pot and set to high and add the onion and fennel to sauté for a few minutes.

Chop the garlic finely and add, followed by potato.

Add 6 cups water and stock cube. Once the water reaches a boil, turn down to simmer, add ½ the watercress and cover for 20 minutes.

Turn off the heat and add ½ of the watercress that is left.  keeping some aside for the garnish)

Use a stick blender to puree.

Add salt and pepper to taste.

Serve with a sprinkle of fresh watercress and a dollop of yoghurt (optional).