Looking for a winter warmer, or just after something more cosy and hearty coming into the cooler months? This watercress and Wensleydale soup will hit the spot.
Watercress has a lovely fresh and peppery taste and pairs brilliantly with savoury cheese like Wensleydale or even a stronger blue cheese like Stilton.
We've also blended it with onion, garlic, carrots, celery, potato and plenty of hot chicken or vegetable stock but you can use up any leftover veg you might have at home so nothing goes to waste!
Serve piping hot with some crusty bread on the side.
For more vegetarian recipes, check out our gallery which will give you endless inspiration.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Cal/Serv:
268
Ingredients
3 Tbsp. olive oil
1 large onion, finely chopped
2 fat garlic cloves, chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
350 g floury potatoes, diced
1 l hot chicken or vegetable stock
3 large bunches watercress, stalks removed
225 g Wensleydale or Lancashire cheese, crumbled, plus extra to serve
Directions
Step 1
Heat the oil in a large pan. Add the onion, garlic, celery and carrot and cook, stirring, for 10min over a medium heat until the onion is soft but not coloured. Add the potatoes and stock, cover and simmer for 20min.
Step 2
Set aside a few watercress sprigs for garnish, then add remainder to the pan. Bring to the boil and simmer for 2min. Cool a little, then purée in a blender or food processor.
Step 3
Return soup to the pan and whisk in the Wensleydale or Lancashire cheese. Reheat, without boiling, then taste for seasoning. Serve immediately, topping each bowl with a small handful of toasted breadcrumbs, a little grated cheese and a small sprig of watercress.
Step 4
To serve -
Toasted breadcrumbs, made with soda bread, are a good alternative to croûtons. Whiz a thick slice of soda bread in a food processor to make rough crumbs, then toast on a lipped baking sheet at 220°C (200°C Fan) mark 7 for 8-10min until golden. Cool and store in an airtight container until needed.
Adding flavour
This soup has a mild, creamy flavour. For more bite, use a blue cheese such as Shropshire Blue or Stilton.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
