Watercress Soup with Horseradish Recipe

A tasty soup dish
Yield: 2    Preparation Time: 20 mins    Cooking Time: 25 mins
This watercress soup is served with 2cm squares of toasted cheese sandwich. Make the toasted cheese just before serving the soup.


4 bunches watercress, ends of stalks removed
½ onion, finely chopped
1 potato, peeled and chopped into cubes
1 clove garlic, finely chopped
500ml vegetable stock
2 tablespoons freshly grated horseradish, to taste
Splash of olive oil

Recipe Instructions

Prepare the watercress.
Remove the leaves from the stalks. Finely chop 4 tablespoons of the stalks and 4 tablespoons of the leaves. Set aside the remaining leaves.

Cook the soup.
Heat the olive oil in a saucepan and fry the onion and garlic until they have softened but not colored. Stir in the potato and cook for another 5 minutes until the potatoes have softened. Add the chopped leaves and stalks of the watercress and the stock. Stir in the horseradish and cook the soup until the potatoes are tender. Once the soup is cooked, add the remaining watercress leaves and cook for 1 – 2 minutes until the leaves are just wilted.

Blend the soup.
Remove the soup from the heat and allow it to cool slightly. Blend with an immersion blender until the soup is a dark green color and smooth.

Re-heat the soup.
Return the soup to the stove top and re-heat gently until piping hot.

Spoon the soup into bowls and top it with the toasted cheese squares.