Watercress Soup with Potatoes and Peas

Easy Watercress Soup with Potatoes, Peas, Ginger, and Basil - it's a healthy summer soup that's also gluten free! #vegan #glutenfree

Adapted from David Lebovitz




  1. Rinse watercress thoroughly. Set aside.
  2. In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add onions and cook until softened, 4 to 5 minutes, stirring occasionally. Add minced ginger and cook for 30 seconds, stirring frequently.
  3. Add potatoes, broth, water, and a generous pinch of salt. Cook partially covered for about 10 minutes. The potato cubes should be easily pierced with a fork.
  4. Turn off the heat and add watercress, peas, scallions, and basil leaves. Keep stirring until the watercress has wilted. Let everything cool in the pot for 5 minutes before blending with an immersion blender or let everything cool for 10 to 15 minutes before mixing in a blender.
  5. Pour pureed soup back into the pot to reheat. Season with more salt and pepper, and serve with a splash of coconut milk, if desired.
  6. The soup will keep in the refrigerator for a few days.


Nutrition Information is for 1/5 of the recipe.

NUTRITION INFORMATION: Amount per serving: Calories: 185, Total Fat 7.1g, Saturated Fat: 1.2g, Sodium: 642mg, Cholesterol: 0mg, Total Carbohydrate: 22g, Dietary Fiber: 5g, Sugar: 4.4g, Protein 8.4g