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Cream of Watercress


Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are here. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there!

There are several variations you might enjoy on this theme, keeping as always a short and sweet ingredient selection: Broccoli, spinach, kale, asparagus instead of the watercress and zucchini; potatoes, turnips, parsnips, cauliflower instead of the celery root. Play with all the possibilities!

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/3 cup olive oil
  • 4 large leeks, sliced
  • 1 large celery knob, diced
  • 2 large zucchini, cut into large chunks
  • 2 teaspoon turmeric
  • 2 quarts (8 cups) water
  • 2 cup dry white wine
  • salt to taste
  • 4 bunches watercress, stems and leaves
  • good pinch nutmeg
  • 4 cup cold milk (regular or non dairy)
  • pepper to taste


Heat the oil in a wide heavy pot. Add the leeks and sauté until translucent. Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil. Reduce the heat to medium and cook, covered, 30 minutes. Stir in the watercress and cook only a few seconds, until wilted. Turn off the flame. The remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings. Chill the soup.

Tip: The immersion blender is a wonderfully nifty tool, inexpensive and portable (it will fit in a drawer), that allows you to blend your soup directly and in one shot right in your pot. No transferring, no mess. Just make sure there are no bones in the soup, or you will break your blade.