Mary Berry Watercress Soup Recipe

This Mary Berry Watercress Soup is a fresh and peppery recipe, which is made with potatoes and watercress. It’s a classic, foolproof recipe, ready in about 35 minutes.

Mary Berry Watercress Soup Ingredients

• 30 g (1 oz) butter
• 1 onion, finely chopped
• 250 g (8 oz) potatoes, coarsely chopped
• 125 g (4 oz) watercress, tough stalks removed
• 900 ml (1 1/2 pints) vegetable or chicken stock
• 300 ml (1/2 pint) milk
• 1 bay leaf
• salt and black pepper
• single cream, to garnish (optional)

How To Make Mary Berry Watercress Soup

1. Sauté the onion: Melt the butter in a large saucepan over a gentle heat. Add the onion and cook, stirring from time to time, for a few minutes until it is soft but not coloured.
2. Wilt the vegetables: Add the chopped potatoes and the watercress to the saucepan. Cook for about 5 minutes, stirring, until the watercress has wilted down.
3. Add liquids and simmer: Pour in the stock and milk, add the bay leaf, and season with salt and pepper. Bring the mixture to a boil, then cover the pan and simmer very gently for 15 minutes, or until the potatoes are tender.
4. Blend the soup: Remove and discard the bay leaf. Use a food processor or blender to purée the soup until it is completely smooth.
5. Finish and serve: Return the soup to the rinsed-out pan and reheat gently. Taste and adjust the seasoning if necessary. Serve hot, garnishing each bowl with a swirl of single cream if you like.

Recipe Tips

• How to keep the soup’s bright green color? The key is to not overcook the watercress. Wilt it just until it collapses and simmer the soup only until the potatoes are tender.
• Can this soup be served cold? Yes, this soup is delicious served chilled, similar to a Vichyssoise. After blending, simply chill it in the refrigerator for at least 4 hours before serving.
• What if I can’t find watercress? For a similar peppery flavour, you could substitute with rocket (arugula). For a milder green soup, fresh spinach is a good alternative.
• How to get an extra smooth soup: For the smoothest possible texture, you can pass the puréed soup through a fine-mesh sieve before reheating. This will remove any fibrous bits from the watercress stalks.

What To Serve With Watercress Soup

This fresh and peppery soup pairs well with simple, classic accompaniments.

• A slice of warm, crusty bread
• A cheese and ham toastie
• A dollop of sour cream or plain yogurt
• A sprinkle of homemade croutons

How To Store Watercress Soup

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

• Can I make this soup vegan? Yes. To make this recipe vegan, use olive oil or a plant-based butter, and substitute the milk and optional cream garnish with a plant-based alternative like oat milk or soy cream.
• Why does my soup taste bitter? Watercress has a naturally peppery, slightly bitter taste. This can be more pronounced if the watercress is very mature or if it’s overcooked. Using fresh, young watercress and removing the thickest stalks can help.
• Is this soup healthy? Yes, it’s packed with nutrients. Watercress is a great source of vitamins A, C, and K, and the potatoes provide energy and fibre.

Try More Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Creamy Carrot and Orange Soup Recipe
• Mary Berry’s Butternut Squash Soup Recipe

Mary Berry Watercress Soup Recipe

Course: SoupsCuisine: British

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

140

kcal

A classic, fresh, and peppery soup with a beautiful green hue, perfect for a light lunch or elegant starter.

Ingredients

• 30 g (1 oz) butter
  

• 1 onion, finely chopped
  

• 250 g (8 oz) potatoes, coarsely chopped
  

• 125 g (4 oz) watercress, tough stalks removed
  

• 900 ml (1 1/2 pints) vegetable or chicken stock
  

• 300 ml (1/2 pint) milk
  

• 1 bay leaf
  

• salt and black pepper
  

• single cream, to garnish (optional)

Directions

• Melt butter in a large saucepan. Add onion and cook gently until soft.
  
• Add potatoes and watercress and cook for 5 minutes until the watercress is wilted.
  
• Pour in the stock and milk, add the bay leaf, and season.
  
• Bring to a boil, cover, and simmer for 15 minutes until potatoes are tender.
  
• Remove the bay leaf. Purée the soup in a blender until smooth.
  
• Return to the pan, reheat, and taste for seasoning.
  
• Serve hot, garnished with single cream if desired.