Peppery Watercress Soup – Fresh, Simple, and Homegrown

Watercress is one of those crops that bridges the gap between growing and eating beautifully. A lush green that thrives in damp soil or a simple tray on the windowsill, it’s quick to grow and even quicker to turn into something delicious. This recipe for watercress soup is a classic — fresh, peppery, and ready in under half an hour.

Ingredients (serves 4):

• 150 g fresh watercress, washed
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 medium potatoes, peeled and diced
• 750 ml vegetable stock
• 100 ml double cream (optional)
• 1 tbsp butter or olive oil
• Salt and pepper to taste

Method:

1. Heat the butter in a large pan and gently cook the onion and garlic until soft.
2. Add the diced potatoes and stir for a minute.
3. Pour in the vegetable stock and simmer for 15 minutes until potatoes are tender.
4. Add the watercress and cook for just 2 minutes to retain its vibrant colour.
5. Blend the soup until smooth, season to taste, and stir in the cream if using.
6. Serve hot with crusty bread, and perhaps an extra sprinkle of chopped watercress on top.

Serving suggestion:

Great as a light lunch with bread, or as a starter for a bigger meal. The peppery freshness makes it taste far more luxurious than its simple ingredients suggest.