Best Simple Spinach And Watercress Soup Recipes

WATERCRESS SOUP

Watercress Soup image

Making a simple and flavorful watercress soup is easy. This recipe stars bunches of fresh watercress, a splash of white wine, and some potatoes to fill it out.

Provided by Elise Bauer

Categories Soup Irish Soup St. Patrick's Day Watercress

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 cups white or yellow onion, chopped
Salt
1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
1 pound potatoes, peeled and cut into chunks
6 cups water
6 cups fresh watercress, about 1/2 pound, chopped, stems included
1/2 teaspoon black pepper
About 6 tablespoons sour cream, stirred in, or for garnish

Steps:

Season and garnish before serving: Add salt to taste and then add the black pepper. You can either stir the sour cream into the whole batch of soup, or serve a tablespoon of it in the center of each person's bowl.

Nutrition Facts : Calories 163 kcal, Carbohydrate 19 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 4 g, Fat 6 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

SPINACH & WATERCRESS SOUP

Spinach & watercress soup image

Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes

Provided by Good Food team

Categories Lunch, Soup, Supper

Time 10m

Number Of Ingredients 8

Ingredients

100g spinach
100g watercress
1 spring onion , sliced
100ml vegetable stock
½ an avocado
100g cooked rice
juice ½ lemon
2 tbsp mixed seeds , plus extra to serve

Steps:

Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.

Nutrition Facts : Calories 457 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

EASY SPINACH SOUP

Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 18m

Yield 6

Number Of Ingredients 8

Ingredients

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

SPINACH-AND-WATERCRESS DIP

Spinach-and-Watercress Dip image

Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1 pound spinach, tough stems discarded
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Greek yogurt
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 bunch watercress, coarsely chopped, plus small sprigs for garnish
Coarse salt and freshly ground pepper
8 ounces assorted heads baby lettuce, leaves separated, for serving

Steps:

Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.