Watercress Soup

A childhood favourite from my German heritage, watercress soup (Wasserkressesuppe) was something my mum used to make for us four perpetually hungry children. She would bring a huge tureen of soup to the table alongside fresh French bread and butter, and we' would devour the lot.

Despite being made from very simple ingredients, it's surprisingly filling and incredibly nutritious. Watercress is often described as a superfood and is packed with vitamins A, C and K, along with antioxidants that help support overall health. Potatoes provide complex carbohydrates, potassium and vitamin C, making this soup both nourishing and satisfying.

I've also added celery, which isn't traditional but adds extra fibre, vitamin K and beneficial plant compounds. Sometimes I swap the onion for a leek, which works beautifully too.

The real secret to this soup is butter. I seem to remember my mum adding an entire block just before serving, although I may have misremembered that part! Sadly, she's no longer with us to ask. I don't add quite that much, but butter is an important ingredient. It emulsifies the soup, creating a silky texture and adding a deep richness so don't omit it! If you've read my other recipes, you'll know my view on fat by now - there's no need to be frightened of it. Fat is our friend!!

Recipe Overview

• Prep time: 10 minutes

• Cook time: 30 minutes

• Servings: 4

  
  

Ingredients

• 2 bunches watercress (approx. 160g)

• 350g potatoes, peeled and diced

• 1 white onion, diced

• 3–4 sticks celery, sliced

• 1 litre vegetable stock

• 30g butter

• Salt and freshly ground black pepper

• Large knob of butter (approx. 20g) to finish

• Soured cream, to serve (optional)

Method

1. Melt 30g butter in a large saucepan over a low to medium heat.

2. Add the onion and celery and cook gently for 4-5 minutes until softened. Do not allow them to brown or burn.

3. Add the diced potatoes and vegetable stock.

4. Bring to the boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.

5. Add the watercress and cook for a further 2–3 minutes until wilted.

6. Blend until completely smooth using a stick blender.

7. Stir in the large knob of butter until melted and fully incorporated.

8. Season well with salt and pepper.

9. Serve with a swirl of soured cream, if desired.

   
   

Nutrition (per serving – approx)

• Protein: 4g

• Calories: 180 kcal

• Carbohydrates: 22g

• Healthy fats: Moderate

• Fibre: 4g

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This soup proves that simple food can be incredibly nutritious.

You're getting:

• Vitamin A, C and K from watercress

• Potassium and complex carbohydrates from potatoes

• Extra fibre from the celery

• Healthy fats and satiety from butter

• A warming, satisfying meal made from real ingredients

It's the kind of recipe that nourishes without needing a long list of ingredients or complicated techniques.

60Fit Tip

This soup freezes beautifully. Make a double batch and freeze portions for busy days when you need something nourishing in a hurry.

Serve with crusty bread and butter for the full childhood experience.