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Chilled Watercress Soup

You can serve this light, seasonal starter hot in small cups or chilled in glass tumblers, as shown, garnished with a sprig of watercress.

  • Timer Prep 10 min
    Cook 15 min
  • Chart 80.0 cal/
  • Chef hat Easy


Finely chop the onions. Peel and dice the large potatoes.


  1. 1 Melt the butter, then gently sauté the onion for 5 minutes until soft but not browned.
  2. 2 Add the potato, stock and milk. Season and bring to the boil, then simmer for 10 minutes until the potato is tender.
  3. 3 Remove from the heat, stir in the watercress and blend until smooth.
  4. 4 Season. Serve hot or leave to cool and chill in the fridge until ready to serve.
  5. 5 Stir before serving.
  • Average per serving
  • Calories 80.0kCal
  • Fat10.0g
  • Saturated1.1g
  • Salt1.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg