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

Watercress Soup with Potatoes and Peas

Adapted from David Lebovitz
Prep Time15 mins
Cook Time25 mins
Total Time40 mins


  • 6 ounces (170g) watercress (leaves and tender stems only)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 teaspoons minced ginger
  • 1 pound (450g) potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 cup (240ml) water
  • 1 cup (145g) peas (fresh or frozen)
  • 2 scallions, sliced
  • 1/4 cup packed basil leaves, about 4 to 5 large leaves
  • salt and pepper to taste
  • coconut milk for topping, optional


  • Rinse watercress thoroughly. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
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