Watercress Soup

Watercress is an aquatic or semi aquatic plant belongs to family Cruciferae (mustard family).  It has a slight bitter and pungent taste.  Watercress can be added to sandwiches or to salads to add extra strong taste.  Watercress contains a significant amount of iron, calcium, folic acid, and vitamins such as A and C.



  • 2 teaspoons canola oil
  • 2 medium leeks (white and pale green parts of leeks only) + 1 green leaf of a leek
  • ½ lb potatoes (Russet is better)
  • 1 large garlic clove
  • 3 ½ cups vegetable stock
  • About ¾ lb watercress (thick stem removed)
  • ¾ cup whole milk
  • 2 teaspoons lemon juice
  • Salt and pepper to taste


  • Peel, wash and cut potatoes into 1 inch cubes.
  • Set aside 2 inch piece of leek and cut the rest into thin rounds.
  • Chop garlic into very small pieces
  • In a heavy saucepan heat oil and add garlic and leek and sauté for about 3 minutes
  • Add potatoes and cook about 3 – 4 minutes stirring constantly.
  • Add vegetable stock and bring to a boil and reduce heat and simmer for about 20 minutes or until potatoes are tender
  • Add watercress and simmer for about 5 minutes
  • Cool for a couple of minutes and puree soup in a blender until smooth
  • Transfer soup back to saucepan and stir in milk and heat lightly
  • Season with salt and pepper
  • Transfer soup into bowls and add lemon juice
  • Top with fried leeks
  • For Topping:  Slit the 2 inch piece leek and cut them lengthwise into thin strips.  Cut the leaf also into thin strips.  Half fill a small pan with oil and once hot (until a cube of bread crumb browns in 30 seconds) add the shredded leek and deep-fry for about a minute or until browned and crisp
  • Serves: 4

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