Almost-Instant Watercress Soup

I waited too long to think about lunch today, so suddenly it was 1:30 and I was starving! I had no idea what I was going to have, and then I remembered Russell’s broccoli soup recipe. I had some watercress in the fridge, and I wondered how it would be in a soup. The result is this really fast, really easy, almost instant soup.

Almost Instant Watercress Soup

The watercress doesn’t even need to be cooked, which is what makes this so quick to whip up. All you need is some hot stock (this can be just boiled water + instant stock concentrate), watercress, salt, and some cream. The watercress can be cut with scissors into your pot of boiling stock, and then everything gets blitzed with an immersion blender right in the pot. Then the salt and the cream are stirred in…and that’s it. Fast, tasty, healthy lunch.

This is a thin soup, not thick and hearty like a cream soup, so a nice piece of crusty bread would be a good accompaniment to make a more substantial lunch.

Thanks for the inspiration Russell! (Maybe we can publish your broccoli soup recipe sometime too?)

*1/2 cup of watercress is listed as low on the Yahoo groups oxalate spreadsheet (just over 2mg per serving).

Almost-Instant Watercress Soup
2 servings

1 bunch of watercress
2 cups of stock, boiling hot
1/2 teaspoon salt (less if your stock already contains salt)
2 tablespoons heavy cream, or coconut cream

Bring stock to a boil in a medium-sized pot. Turn off heat. Cut watercress into pot with scissors.

Then blend as much as you like with an immersion blender (or you could put all the ingredients in a regular blender instead). After blending, stir in the salt and cream.

Printable Version:

Almost-Instant Watercress Soup

Total Time 10 minutes
Servings 2 Servings

Ingredients

  • 1 bunch of watercress
  • 2 cups of stock boiling hot
  • 1/2 teaspoon salt less if your stock already contains salt
  • 2 tablespoons heavy cream or coconut cream

Instructions

  1. Bring stock to a boil in a medium-sized pot.
  2. Turn off heat.
  3. Cut watercress into pot with scissors.
  4. Blend as much as you like with an immersion blender (or you could put all the ingredients in a regular blender instead).
  5. After blending, stir in the salt and cream.
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