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    Watercress Soup

    Served hot, warm or cold

    Watercress Soup - Denisse Oller Recipe

    — Marisa Zanganeh

    En español

    Serves 4


    • 2 bunches watercress, thick stalks removed
    • 1 tablespoon olive oil
    • 4 ounces Spanish onion, finely chopped
    • 1 scallion, finely chopped
    • 1 celery stick, finely chopped
    • 2 cloves garlic, finely chopped
    • 2 tablespoons cilantro, finely chopped
    • ¼ teaspoon fresh oregano, finely chopped
    • ¼ teaspoon fresh thyme
    • ¼ teaspoon ground white pepper
    • 4 cups vegetable broth
    • 2 pounds Idaho potatoes, peeled and cut into small cubes
    • 1 green zucchini, peeled and cut into cubes
    • Salt to taste



    1. In a large soup pot, heat olive oil at medium-high heat. Add onion and stir until golden (about 3 minutes).

    2. Add scallion, celery, garlic, cilantro, oregano, thyme and pepper. Stir and cook for another 2 minutes.

    3. Add watercress. Mix and cook for 5 additional minutes.

    4. Add vegetable broth, potatoes and zucchini. Add salt to taste and cover. Once it boils, lower the temperature to medium-low and cook for an additional 18–20 minutes.

    5. Let rest for 15 minutes. Pour into blender and mix well. Serve.

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