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Creamy Watercress Soup

This fresh-tasting soup can be served chilled for a summer meal or hot with croûtons.

Image of Creamy Watercress Soup

50 g (2 oz) butter
2 large bunches watercress, chopped
1 onion, chopped
600 ml (1 pint) hot vegetable stock
1 teaspoon lemon juice
25 g (1 oz) cornflour
300 ml (½ pint) milk
Pinch of grated nutmeg
Salt and pepper to taste
4 tablespoons single cream


Serves: 4


Place the butter in a large bowl and microwave on HIGH for 1 minute. Add the watercress and onion, cover the bowl and cook for 5 minutes.

Add the stock, lemon juice, salt and pepper, cover the bowl and cook on HIGH for 5 minutes.

Cool a little, then pour into a blender or food processor and work until smooth.

Blend the cornflour with a little of the milk to a smooth paste, then stir in the remaining milk and the nutmeg. Add to the soup, return to the bowl, cover and cook on HIGH for 5 minutes.

Serve with a swirl of cream on each portion of soup.

Preparation time: 10 minutes
Power setting: HIGH
Cooking time: 16 minutes

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