Watercress & Courgette Soup

Watercress & Courgette Soup

This is a deliciously fresh, comforting Spring soup with bags of flavour and completely celebrates our incredible Alresford watercress. 

We love this soup as a nourishing lunch, cozy supper or served in smaller portions as a starter for a casual dinner.


2 cloves of garlic, roughly chopped

1 white onion, roughly chopped 

4 sticks of celery, roughly chopped

2 courgettes, roughly chopped

1 portion of watercress (2 bunches)

2 good quality vegetable stock cubes, dissolved in 2 pints of boiling water

Freshly ground black pepper

Sea salt

Olive oil



1. Place a large saucepan over a medium heat and drizzle in 2 tablespoons of olive oil.

2. Tumble in the garlic, onions and celery to the pan. Allow them to gently sizzle and soften for 5 minutes.

3. Add the courgettes to the pan, mix them into the other veggies and allow everything to cook for a further 5 minutes, stirring occasionally.

4. Roughly chop the stalks of the watercress and add them to the pot, setting aside the main leaves.

5. Pour the stock into the pan, season to taste, and bring to the boil before reducing the heat to simmer for 10 minutes.

6. Add the main leaves of the watercress and let them wilt into the stock then remove the pan from the heat.

7. Allow to cool just a little before blending until smooth in a food processor or with a hand-held blender. Have a little taste to check you are happy with the seaoning then serve in warm bowls or mugs.