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Many use watercress for sandwiches and salads. I tried it in this light and delicious soup. Swirl in a dollop of sour cream for an added creamy texture.

Serves 6.

1 onion, diced
1 potato, diced
1 zucchini, diced
3 cloves of garlic, minced
oil for sautéing
1 large bundle of watercress
2 c water
2 c chicken soup broth (I used water and bouillion to keep it pareve)
salt and pepper to taste


1. Sauté onions, potatoes, zucchini and garlic until it is golden.

2. Add water and broth and bring to boil. Lower heat to medium-high and cook for 15 minutes until the vegetables are tender.

3. Add watercress and cook for 5-10 minutes more.

4. Using immersion blender, blend soup until it is smooth

Note: for a creamier version, sub 2 C milk for the water