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Spinach and Watercress Soup

March 31, 2012
Seasonal SoupThough this was meant to be a starter this seasonal soup became my main meal.  It was just so filling and tasty I had to go back for seconds.  I was a little shocked to hear that there was such as thing as watercress soup and it was only until I started making the recipe when I found out there is more than one type of watercress. Despite not using the giant watercress (and instead using the cress which kiddies use to make funny egg charachters) the soup still provided a strong flavour even amongst all the spinach.  This soup definately made me love soup again, it’s one of the best soups I’ve tasted …. plus I added creme fraiche South Park Stylie 🙂

This recipe was adapted from the ‘Good Housekeeping’ Magazine (April 2011)


1tbsp Olive Oil, 1 medium Onion, 2 medium Garlic cloves (chopped into very small pieces), 2tbsps ground Nutmeg, 2 packets of fresh growing Watercress, 500g frozen Spinach, 1.6 litre of hot Vegetable Stock, 1tbsp Lemon Juice, 1tsp ground Coriander,1tsp Black Pepper, 2 tbsps Creme Fraiche, Wholemeal Seeded Baguette slice to serve.


1. Heat the oil in a large pan and gently cook the onion until it is soft.
2. Stir in garlic, coriander, black pepper and nutmeg. Cook this for literally a minute.
3. Add 1 and a half packets of watercress, and the frozen spinach and then pour over the stock.
4.  Bring this to the boil.
5. Once boiled remove from the heat and blend with a hand blender.
6. Start toasting seeded baguette rolls.
7. Reheat the soup if needed.
8. When ready to serve add the creme fraiche and lemon juice to the pot and stir in.
9. Pour into serving bowls and garnish with watercress.


From → Starters

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