Spinach Watercress Soup Recipes

CHILLED WATERCRESS-SPINACH SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
• Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
• Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.

WATERCRESS SOUP

Steps:

• Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
• Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.

SPINACH & WATERCRESS SOUP

Steps:

• Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.

SIMPLE SPINACH AND WATERCRESS SOUP

Steps:

• heat oil in a large pan.
• Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
• add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
• bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
• remove the bay leaf and herb sprigs.
• add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
• allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
• return the soup to the sauce pan and thin with a little more water, if wished.
• season to taste with salt pepper and nutmeg.
• place over a low heat and simmer until reheated.
• ladle soup into bowls and swirl cream into each bowl(optional).
• for vegan omit cream.

SPINACH-AND-WATERCRESS DIP

Steps:

• Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
• Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
• Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.

WATERCRESS SOUP

Steps:

• Wash and drain watercress.
• Fill a 3- or 4-quart pot with the water; bring to boil.
• Drop pork and garlic cloves into boiling water. Cover pot and lower heat to medium. Cook 30 minutes.
• Add watercress. Bring to boil.
• Lower flame under pot. Crack egg over pot. Stir egg yolk and white into soup, breaking up yolk while cooking.
• Add Accent if desired and salt. Simmer soup uncovered, skimming off surface, about 10 minutes.
• Add more salt if desired. Serve.