Is it just me or is homemade soup intensely comforting? Some of my earliest childhood memories were of me tiptoeing to get a look over the kitchen counter as my mom made soup. She would laugh and promise me I could get a taste when she was done, but I always tried to reach over the counter anyway. Eventually, when I was old enough to start learning how to cook, soups were the first thing on the menu. My mother enjoyed Parsley-Watercress Soup in particular and loved trying out different combinations — spinach and watercress, potato and watercress, peas and watercress — the list goes on.
The peppery taste of watercress goes well with a lot of things, as we discovered with this Parsley-Watercress Soup recipe. The flavors of parsley and watercress complement each other fantastically with their signature herby, peppery flavors. It makes sipping this soup a very heartening experience. You could serve it as an elegant appetizer with a side of toasted artisan bread. Or you could do what I do — curl up in an armchair and drink it out of a mug. I love cradling that warmth in my hands and savoring it as I drink it down. It’s truly one of life’s simplest pleasures.
No matter the weather, a bowl of this Parsley-Watercress Soup never fails to bring a smile to my face. How can it not? The bright green color speckled with chives and pepper is a feast for both the eyes and the mouth. If you’ve got an excess of parsley or watercress from your garden, this recipe presents the perfect way to use them up while they’re fresh. Try it out!Print
Warm, filling, and only 30-minutes to prepare, this Parsley-Watercress Soup has a sophisticated, herby flavor and a charmingly bright green appearance.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Soups
- 2 tablespoons olive oil
- 4 scallions, chopped
- 2 tablespoons fresh chives, chopped
- Salt and pepper, to taste
- 2 bunches (~24 stems) Italian flat-leaf parsley, washed, dried, and chopped (including stems)
- 2 bunches watercress (~8 to 10 ounces), washed, dried, and chopped (including stems)
- 4 cups vegetable or chicken stock
- Garnish: additional fresh chives, 1/4 cup minced
- Heat olive oil in medium-sized pot over low heat.
- Add scallions, chopped chives (save the minced chives for garnish), salt, and pepper—cook for 5 minutes, stirring.
- Add chopped parsley and watercress, stirring and cooking for 2 additional minutes.
- Increase heat to high, add broth, and bring to a boil.
- Reduce heat to low, cover, and cook 10 minutes.
- Cool for 5 minutes.
- Puree cooled soup in a food processor.
- Return soup to pot and season further to taste—warm soup to desired temperature.
- Serve with chopped chives garnish.
Parsley is a must-have herb for any kitchen—and every cook should have fresh parsley available to chop at all times. With our How to Grow Parsley Gardening Guide, you’ll have everything you need to know about growing and enjoying this essential herb!
Have you tried this Parsley-Watercress Soup recipe? It’s so easy, and this soup makes a great dish on a cool winter day or a refreshing taste whenever fresh herbs are plentiful—please tell us how it turned out for you.