Watercress And Rocket Soup Recipes

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WATERCRESS AND ROCKET SOUP



Watercress and rocket soup image

A thick warming soup, perfect as a starter or a light lunch.

Provided by meritill

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Melt the butter in a medium pan, when fully melted remove from the heat and add the flour, mixing to form a roux.
  • Place the roux back on a medium heat and cook for two mins stirring continuously.
  • Add the stock a little at a time, stirring with a fork until it has been fully incorperated. It will form a thick gravy soup.
  • Add 3/4 of the bag of mixed leaves and simmer for 5 mins.
  • In a seperate pan fry the onions in the oil for 5 mins til soft, add the chopped garlic and the rest of the mixed leaves, let the leaves sweat for 3-4 mins, stirring occasionally.
  • Add the cooked leaves, garlic and onions to the other pan and stir together and simmer for a further two mins.
  • Blend with a hand blender until it is smooth. Add the cream and stir in. Serve hot with crusty ciabatta.

WATERCRESS AND ROCKET SOUP RECIPE



Watercress and Rocket Soup Recipe image

This super quick and easy pick me up watercress and rocket soup recipe is perfect if you feel you need a little boost of extra vegetables.

Provided by Elaine Lemm

Categories     Appetizer     Lunch     Dinner     Soup

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoon extra virgin olive oil
1 large red onion (finely chopped)
2 cloves garlic (minced)
450g/1lb fresh baby spinach
450g/1lb fresh watercress
125g/1/4 lb ruccola, rocket, or arugula
1 liter/35 fl oz vegetable stock (if not fresh use a good stock cube)
1 large potato (peeled and cut into 8)
Sea salt and freshly ground black pepper, to taste
Optional: Greek yogurt or creme fraiche​

Steps:

  • Gather the ingredients.
  • Heat the olive oil in a large stockpot or large saucepan, make sure it is hot but not smoking. Sauté the chopped onion for five minutes, then add the garlic, lower the heat and cook for a further 2 minutes
  • Add the spinach, watercress, and rocket to the onion and stir really well.
  • Add the vegetable stock and the potato.
  • Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.
  • Blend the soup using a hand blender or food processor. Only at this point should you test the seasoning, then add salt and pepper to your taste. Serve into warmed bowls or mugs. You can also serve with bread croutons or with a little Greek yogurt or creme fraiche stirred through if you are not watching your weight. This recipe is quite loose, you can use the greens you like. Swap out some of the greens for super food kale, cabbage, Brussels, it really is up to you. Just try and keep a good mix of greens leaves and make sure you have some rocket and spinach in there.

Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 7 g, Protein 16 g, SaturatedFat 1 g, Sodium 748 mg, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 6 g

WATERCRESS SOUP



Watercress Soup image

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 6 cups

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon olive oil
3 garlic cloves, thinly sliced
1 large white potato (12 ounces), peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground pepper
3 cups low-sodium chicken stock
2 bunches (14 ounces total) watercress, thick stems trimmed, coarsely chopped
Lemon wedges, for serving

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.

Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g

WATERCRESS AND BASIL SOUP



Watercress And Basil Soup image

Provided by Amanda Hesser

Categories     easy, quick, one pot, soups and stews, appetizer

Time 20m

Yield 4 servings (about 7 1/2 cups)

Number Of Ingredients 7

1 1/2 tablespoons excellent olive oil, plus additional for garnish
2 scallions, thinly sliced
1 medium potato, peeled and cut into 1/4-inch dice
3 cups chicken broth, or more if desired
1 1/2 bunches watercress, stems trimmed to 1 inch from beginning of leaves, to yield about 2 packed cups leaves
1/4 cup basil leaves
Coarse sea salt and freshly ground black pepper

Steps:

  • Place a soup pot over medium-high heat. Sprinkle in 1 1/2 tablespoons oil, and when it shimmers, add scallions and potato. Sauté for 2 minutes.
  • Add broth and 3 cups water, and bring to a simmer. Simmer until potato is very soft, about 10 minutes. Add watercress and basil, and cook until wilted, about 1 minute.
  • Transfer to a blender or use an immersion blender, and purée the soup until smooth. (If using an immersion blender, begin puréeing at low speed, to avoid spattering hot soup.) If the soup is too thick, add a little broth or water as desired. Season with salt and pepper to taste. To serve, ladle equal portions into bowls, and garnish each bowl with a sprinkling of olive oil.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 2 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 4 grams

WATERCRESS SOUP



Watercress Soup image

Provided by Joyce Howe

Categories     dinner, easy, soups and stews, appetizer

Time 1h

Yield 5 large servings

Number Of Ingredients 7

3 medium-size bunches watercress
1 large lean pork chop (about 3 ounces) or meaty soup bone
6 cups water
3 garlic cloves, peeled
1 egg
1/2 to 1 teaspoon Accent, or monosodium glutamate (optional)
Salt to taste

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.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 865 milligrams, Sugar 0 grams, TransFat 0 grams

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Top Asked Questions

How do you make a soup with watercress?
Add the spinach, watercress, and rocket to the onion and stir really well. Add the vegetable stock and the potato. Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up. Blend the soup using a hand blender or food processor.
How do you make rocket soup?
Add the rocket, spinach and basil leaves and allow a minute or 2 for them to wilt. Stir in the grated parmesan and then pour into a blender (or use a stick blender) and blitz to a soup.
How to make spinach peas and Watercress soup?
Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes. Purée the soup using a stick blender, stir in 100ml cream and season to taste. Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper.
How do you cook a potato with watercress?
Add the spinach, watercress, and rocket to the onion and stir really well. Add the vegetable stock and the potato. Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.

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