Watercress Potato Soup

Watercress Potato Soup

Watercress Potato Soup

Prep Time
10 Minutes
Cook Time
20 Minutes
A lightly spiced, delicious watercress and potato soup, ideal for a starter or served with crusty bread for lunch.
  • 200 gram (7 ounce) Jersey Royal potatoes, peeled and diced

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 teaspoon Garlic Granules

  • 100 gram (4 ounce) watercress, stalks and leaves separated

  • 1½ teaspoon Ground Ginger

  • 600 millilitre (1 pint) milk

  • 1½ teaspoon Flat Leaf Parsley

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Season to taste, stir in the watercress leaves and half of the Parsley. Pour into a blender and blend until smooth, then divide between 4 bowls.
  • 2 Combine the remaining olive oil with the remaining Parsley and drizzle over the soup to serve.
  • 3 Par-boil the Jersey Royal potatoes for 15 minutes, or until soft.
  • 4 Heat 1 tbs of the olive oil in a saucepan, add the onion and gently fry until softened, but do not colour. Add the Garlic Granules and fry for a further minute.
  • 5 Chop the potatoes roughly and add to the pan with the watercress stalks, Ginger and milk and boil for 3-4 minutes.

Nutritional Information

Typical Values Amount
Energy 208
TotalFat 7.3
SaturatedFat 4.7
Salt 0.2
Carbohydrates 18.2
Fiber 2.3