Lemon Watercress Soup

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In large saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add potatoes and broth; bring to boil. Reduce heat, cover and cook until potatoes are tender, about 10 minutes. Add watercress and lemon juice; continue cooking for 3 minutes. Using blender, purée mixture until smooth.

Divide soup among bowls and serve with Ricotta & Basil Toast (recipe, this page), if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days and frozen for up to 3 months.)


Ricotta & Basil Toast

In small bowl, combine 3/4 cup ricotta cheese and 2 tsp grated lemon zest. Season with salt and pepper. Spread mixture over 4 slices toasted crusty bread. Drizzle with olive oil. Garnish with fresh basil leaves and sprinkle with hot pepper flakes, if desired.

Nutritional facts PER SERVING: about

  • Iron 1.1 mg
  • Fibre 3 g
  • Sodium 350 mg
  • Sugars 4 g
  • Protein 4 g
  • Calories 135
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g
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Lemon Watercress Soup