Watercress Soup Recipe - Vegetarian Times

Watercress Soup

Watercress Soup

Rather than using broth to help flavor this soup, we’ve turned to ground fenugreek, a spice found in curry powders.

  • 4Servings


  • 2 tsp. canola oil
  • 1 small onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 1/2 tsp. ground fenugreek
  • 2 medium russet potatoes, peeled and diced
  • 2 sprigs fresh thyme
  • 4 cups watercress leaves (4 oz.), plus 4 sprigs for garnish
  • 1/2 cup low-fat buttermilk, optional


1. Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 4 minutes. Stir in garlic and fenugreek, and cook 1 minute more. Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.

2. Remove thyme sprigs, and purée soup with hand blender until smooth. Stir in buttermilk, if using, and warm 2 to 3 minutes, without boiling. Serve garnished with watercress sprigs and ground black pepper.

Nutrition Information

  • Calories: 117
  • Carbohydrate Content: 22 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 20 mg
  • Sugar Content: 3 g