Watercress and Orange Chilled Soup Recipe

A delicious watercress soup recipe
Yield: 4    Preparation Time:     Cooking Time:
Chilled soups are easy to make and deliciously refreshing when served at a lunch party. This vegetarian recipe for watercress and orange soup is no exception.


2 bunches watercress; rinsed, trimmed and roughly chopped
1 orange, juice and finely grated rind
1 onion, chopped
3 cups vegetable stock
3 tablespoons flour
Olive oil for frying
½ teaspoon ground ginger
½ cup natural yogurt for swirling
Salt and freshly ground black pepper

Recipe Instructions

Cook the soup.
Fry the onion in a large saucepan until it is soft and transparent and then add the watercress. Cover and cook on a low heat for 5 minutes until the watercress is soft. Remove the saucepan from the heat and stir in the flour and the ginger then add the vegetable stock, orange juice and orange rind. Return to the heat and bring the soup to the boil stirring continuously. Season with salt and pepper and simmer for 15 minutes covered over a low heat.

Blend the soup.
Remove the soup from the heat and let it cool slightly. Pour the soup into a food processor and blend until smooth. Place in the fridge and let it chill until it is really cold.

Pour the soup into individual bowls and garnish with a swirl of natural yoghurt.