Springtime Watercress Soup Recipe

Outside, new sprouts and shoots are starting to show, and our bodies begin to crave more tender greens. Watercress, with its eye-opening peppery flavor and cancer-fighting phytochemicals, is the perfect revitalizing, wake-up spring food.

This protein-rich soup is such a simply elegant way to serve watercress: mellow, flavorful, filled with the intense vitality of Spring. And using a blender makes it a snap to prepare.


1/4 cup silken tofu, drained
1 1/2 teaspoons freshly-ground celery seeds (1 teaspoon seeds)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried, finely crumbled
1/2 teaspoon freshly ground white pepper
1/2 teaspoon salt, or to taste
1 tablespoon paprika
4 cups vegetable stock or water
2 medium-sized potatoes, chopped
1 bay leaf
2 tablespoons olive oil
1 medium-sized onion, finely chopped
2 cloves garlic, chopped
2 cups watercress leaves, chopped
2 tablespoons lecithin granules

1. In a blender, combine the tofu, ground celery seeds, basil, white pepper, salt, paprika, and 2 cups of the stock and process until smooth. Start on low speed and hold the blender cover down with a towel to prevent eruption.

2. Transfer the stock mixture to a large saucepan, add the potatoes, bay leaf, and the remaining 2 cups stock, and bring the pot to a boil over medium heat. Reduce the heat to low and simmer for 15 minutes.

3. Meanwhile, heat the olive oil in a medium-sized skillet over medium heat. Add onion and garlic and cook, stirring, for 10 minutes. Add the onion and garlic to the potato-and-stock mixture along with the watercress and lecithin and simmer for another 5 minutes.

4. Discard bay leaf before serving.

Serves 6.

Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill (Harvard Common Press, 2002). Copyright (c) 2002 by "Wildman" Steve Brill. Reprinted by permission of Harvard Common Press.
Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill (Harvard Common Press, 2002).


Sonia M
Sonia M1 years ago

Thanks for sharing

William C
William C1 years ago

Thank you.

W. C
W. C1 years ago


Jeanne Rogers
Jeanne R2 years ago

Thank you for sharing.

Mac C.
mac C7 years ago

I just found out how good for you watercress is so will definitely try. Thanks.

Cherry M.
Cherry M7 years ago

All the watercress receipes sound wonderful. Does anyone know how well watercress freezes?

Robyn Williamson
Robyn Williamson7 years ago

The Watercress soup contains 'lecithin'. Is this toxic or not?

Sylvia W.
Sylvia W9 years ago

Ooh! Yummy! Thank goodness Spring is finally here - gotta try this one ;-)

Kim T.
Past Member 9 years ago

Beautiful color on the soup, and I love the combination of fennel and watercress. Will have to try this.

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