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Easy Watercress Soup

Easy Watercress Soup


  • 1 bunch watercress (about 1 cup, packed tightly)

  • 1 white potato

  • 1 yellow onion

  • 2 radishes, for garnish

  • 2 teaspoons beet chips, divided, for garnish

  • 1 tablespoon cooking oil

  • 2 cups chicken/veggie stock

  • 1 pinch salt

  • 2 teaspoon heavy cream, divided, for garnish

  • 2 teaspoons English truffle oil, divided, for garnish

  • 4 pinches of microgreens, divided for garnish


  1. Wash all of the vegetables. Remove any thick stems and roots from the watercress.

  2. Peel and thinly slice the potato and onion.

  3. Slice the radishes as thin as possible, and set the slices aside for the topping.

  4. Crush the beet chips into dust and set aside for the topping.

  5. Heat the cooking oil in a deep pan or pot over medium heat, then add the potatoes and onions. Cook for 10 minutes, stirring often.

  6. Add the chicken/veggie stock and salt and cook for 10 more minutes.

  7. Pour the onion, potato, and broth mixture into a blender and blend on high until smooth.

  8. Add the watercress to the blender and blend until smooth.

  9. Pour into 4 bowls for serving.

  10. Garnish each bowl with ½ teaspoon of heavy cream, ½ teaspoon of truffle oil, a few radish slices, a pinch of microgreens, and ½ teaspoon of beet dust, and serve.

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