Create and Cook 2010: Watercress Soup - Serves 2



  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, finely chopped
  • 2 bunches Hampshire watercress plus extra for garnish
  • 300g potatoes, peeled and diced
  • 1.2 litre vegetable stock
  • 100ml double cream
  • Croutons
  • Lyburn Gold cheese, grated
  • Nutmeg, grated

Full Method


  1. Heat the oil in a frying pan, add the onion and garlic and cook until softened. Stir in the watercress and potatoes. Cover with a lid and cook for 10 minutes.
  2. Pour in the stock, cook for a further 10 minutes. Remove the pan from the heat. Blend the soup until smooth. Stir in the cream and reheat carefully.
  3. Pour into bowls and sprinkle with croutons, grated Lyburn Gold cheese and some nutmeg. Decorate with a sprig of watercress.
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