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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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