Fresh cress, potatoes and healthy spinach are the foundation of this dreamy and creamy cress soup. The trick is to sauté the cress and potatoes first to create a subtle flavour of roasted vegetables. For cooking, you can choose between beef broth, which will make the cress soup heartier, or vegetable broth in case you prefer a vegetarian meal. You can also substitute the milk with almond or oat milk. Customise the dish by stirring in some of your favourite soup toppings such as roasted croutons, shredded cheese or chopped tomatoes.
More Recipe from our Meal of the Month Series
Cress Soup with Potatoes and Spinach
Instead of making this soup with cress and spinach, you can alternatively cook this soup with the same amounts of watercress and kale or silver beet (chard).
Prep Time: 15 min
Cooking Time: 25 – 30 min
Yields: 4 – 6 servings
- 80 g (1/3 cup / 4 tbsp) unsalted butter
- 250 g (9 oz) fresh cress
- 250 g (9 oz) potatoes, cut into slices
- 200 g (7 oz) spinach, fresh or frozen and thawed
- 1 l (4 cups + 3 tbsp) beef or vegetable broth
- 250 ml (1 cup) whole or skimmed milk
- 1 spring onion (green onion/scallion), cleaned, peeled and chopped
- black pepper
1) Sauté the vegetables
In a large saucepan, melt the butter on low flame. Add the spring onion and sauté for 5 minutes until the spring onion becomes soft. Then add the cress and potatoes slices. Cook for 5 minutes on low heat while constantly stirring.
2) Add the broth and spinach
Pour in the broth and spinach and continue to cook for 20 minutes with the lid closed.
3) Finish the soup
Blitz the soup a few times to make it creamier. Add the milk and bring to a boil. Then season with salt and pepper according to your taste. Serve the soup warm with a dollop of cream cheese, fresh cress, quinoa pops and sesame seeds.
Materials: cress, potatoes, spinach
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