Mary Berry​ Watercress Soup Recipe

This vibrant Mary Berry Watercress Soup is made with fresh peppery watercress, a potato for natural creaminess, butter, onion, and rich chicken or vegetable stock. The result is a silky, nutritious, and savory dish that offers a beautiful bright green color and a fresh taste. It is perfect for a light spring lunch or an elegant starter and makes enough for 4 to 6 people.

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Mary Berry Watercress Soup Ingredients

• 2 large bunches of fresh watercress (approx. 7 oz / 200g)
• 2 tablespoons (30g) unsalted butter
• 1 large onion, peeled and chopped
• 1 large potato (approx. 8 oz / 225g), peeled and diced
• 3 ¾ cups (900ml) chicken stock or vegetable stock
• 1 ¼ cups (300ml) milk (or half-and-half for a richer soup)
• Salt and freshly ground black pepper
• Optional for Garnish: A swirl of heavy cream, watercress leaves, or croutons

How To Make Mary Berry Watercress Soup

1. Prepare the watercress: Wash the watercress thoroughly. Cut off the thick stalks, but do not throw them away. Keep the stalks and the leafy tops separate. Chop the stalks roughly.
2. Sauté the base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and the chopped watercress stalks. Cover the pan and cook gently for about 10 minutes until the onion is soft but not browned.
3. Simmer with potatoes: Add the diced potato and pour in the stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potato chunks are completely tender.
4. Add the leaves: Stir in the reserved watercress leaves. Simmer for just 2 to 3 minutes. The leaves should wilt but remain a bright, vibrant green.
5. Blend the soup: Remove the pan from the heat. Use an immersion blender (stick blender) to purée the soup until smooth. If you use a countertop blender, let the soup cool slightly first.
6. Finish the dish: Stir in the milk and reheat the soup gently on the stove. Do not let it boil vigorously, or the milk might curdle. Season to taste with salt and pepper before serving.

Recipe Tips

• Separate Stalks and Leaves: Cooking the stalks early with the onions builds a deep flavor base, while adding the leaves at the very end preserves the fresh, peppery bite and the bright green color.
• Don’t Overcook the Leaves: If you boil the watercress leaves for too long, they will turn a dark, murky olive color and lose their vitamins. 3 minutes is plenty of time.
• Potato Choice: Use a floury baking potato (like a Russet or Maris Piper). These break down easily and act as a natural thickener, giving the soup a velvety texture without needing flour.
• Serving Temperature: This soup is delicious hot, but like many green soups, it can also be served chilled (iced) on a very hot summer day.

What To Serve Watercress Soup

Watercress has a distinct peppery flavor that pairs well with rich or salty accompaniments. Serve this soup with slices of buttered crusty bread or savory cheese scones. For a protein boost, it goes beautifully with smoked salmon (served on the side or chopped on top) or a poached egg. A simple grilled cheese sandwich is also a comforting option.

How To Store Watercress Soup Leftovers

• Refrigerate: Let the soup cool completely. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: This soup freezes well. Pour it into a freezer-safe container and freeze for up to 3 months. When reheating, if the texture looks separated, simply whisk it vigorously or give it a quick blitz with the blender.

Mary Berry Watercress Soup Nutrition Facts

Serving Size: 1 bowl (approx. 300g)

• Calories: 140 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 460mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 5g

Frequently Asked Questions

• Why is my soup bitter? Watercress is naturally peppery, but it shouldn’t be unpleasantly bitter. Bitter soup usually happens if the watercress was old or if the soup was cooked for too long. Adding a splash of cream or a pinch of sugar can help balance the flavor.
• Can I use spinach instead? Yes. You can substitute half or all of the watercress with spinach. Spinach has a much milder flavor, so you might want to add a little extra black pepper or nutmeg to boost the taste.
• Is this soup vegetarian? It is vegetarian if you use vegetable stock instead of chicken stock. To make it vegan, replace the butter with oil and use plant-based milk (like oat or almond milk).
• How do I make the soup thicker? The potato usually provides enough thickness. If it is still too thin for your liking, let it simmer with the lid off for a few minutes to reduce the liquid, or mash an extra boiled potato into the mixture.

Try More Recipes:

• Mary Berry Pea And Mint Soup​ Recipe
• Mary Berry Cauliflower Soup Recipe
• Mary Berry Beef Bourguignon Slow Cooker Recipe