Cream of Watercress Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Cream of Watercress Soup is a great winter soup for a cold day. Better yet, it’s really fast to put together. It can be on the table in 30 minutes. Watercress has a...


  • 3 bunches watercress, washed well
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, chopped
  • 1 medium onion, diced
  • Salt and pepper, to taste
  • 2 (15 ounce) cans of white beans, drained and rinsed
  • 6 cups vegetable stock or water
  • 3 tablespoons Italian parsley, divided, chopped

Nutrition Facts


201 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


34 g


2 g


8 g


12 g


1030 mg


  1. Finely dice the thick stalks of the watercress. Set aside. Break up the leafy greens into leaflets, discarding any remaining thick main stems. Set aside and reserve some for garnish.
  2. Heat the oil in a heavy soup pot over medium-high heat. When it starts to ripple, add the onions, diced watercress stalks and thyme. Fry until the onion starts to soften. Turn the heat down to medium, sprinkle with a little sea salt and cover. Sweat the vegetables for 8 to 10 minutes, stirring from time to time. Don't let them burn or color!
  3. Add the beans and their liquid and stir to mix well with the vegetables. Add the stock if using canned beans. Bring to a boil. Turn the heat down and cook until the beans are heated through and can be easily smashed against the side of the pan with a spoon, about 10 minutes.
  4. Add the watercress leaflets to the soup and cook for 5 minutes, until they wilt. Blend the soup until smooth in a blender or with an immersion blender. Bring back to a simmer, add all the watercress leaves and 2 tablespoons of the chopped parsley, and cook a minute more and taste for seasoning. Serve immediately, sprinkling each bowl with the remaining parsley, watercress leaves and a grind of black pepper.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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