Watercress Soup

Name: Watercress Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 1 bunch fresh watercress (about 150g), washed and trimmed; 1 medium potato, peeled and diced; 1 small onion, chopped; 1 garlic clove, minced; 750ml vegetable or chicken broth; 2 tablespoons olive oil or butter; 100ml heavy cream (optional); Salt and black pepper to taste; A squeeze of lemon juice (optional)

April 30, 2026

A light and velvety watercress soup with potatoes, onion, and a touch of cream, offering a fresh, slightly peppery flavor.

Prep 15min
Cook 30min
Total 45min
Yield 4 servings

Ingredients

1 bunch fresh watercress (about 150g), washed and trimmed
1 medium potato, peeled and diced
1 small onion, chopped
1 garlic clove, minced
750ml vegetable or chicken broth
2 tablespoons olive oil or butter
100ml heavy cream (optional)
Salt and black pepper to taste
A squeeze of lemon juice (optional)

Instructions

Heat the olive oil or butter in a large pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the diced potato and broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potato is tender.
Add the watercress and cook for 2–3 minutes until wilted.
Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
Return the soup to the pot, stir in the cream if using, and gently reheat.
Season with salt, pepper, and a squeeze of lemon juice if desired.
Serve hot, optionally garnished with a drizzle of cream or fresh watercress leaves.

Notes

This recipe is inspired by a passage from Animales luminosos by Jeremías Gamboa. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.