Cauliflower Watercress Soup

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Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.Cauliflower Watercress Soup

Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. A few of my other favorite creamy winter soups are Cream of Asparagus SoupCreamy Carrot Ginger Soup, and Instant Pot Tomato Basil Soup.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad’s cauliflower soup. Such a great way to incorporate watercress into soup which is considered a superfood. It’s rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.

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Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.
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5 from 2 votes
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Cauliflower Watercress Soup

93 Cals 6 Protein 12 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings (7 cups)
COURSE: Soup
CUISINE: American
Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a creamy texture from the cauliflower that's perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course.

Ingredients

  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1 tbsp unbleached flour, all purpose is fine too
  • 4 cups reduced sodium chicken broth, vegetarians can use vegetable broth
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • 4 cups watercress, 3 oz
  • kosher salt and pepper to taste

Instructions

  • In a medium nonstick saucepan, melt the butter over low heat.
  • Add the onions and saute until soft, about 3 minutes.
  • Add the flour and stir about 1 to 2 minutes.
  • Add the chicken broth and cauliflower and increase heat to medium-high.
  • Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
  • Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
  • Season with salt and pepper to taste.

Nutrition

Serving: 13/4 cup, Calories: 93kcal, Carbohydrates: 12g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 623mg, Fiber: 4g, Sugar: 1g
WW Points Plus: 2
Keywords: Cauliflower Watercress Soup, cream of cauliflower soup, cream of watercress soup, watercress soup, watercress soup ingredients

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45 comments

  1. My husband is not a fan of pureed soups, so I pulled out a few small cauliflower florets just before blending the of the soup. After the soup is blended smooth, then I just add back the withheld florets back in the soup. When serving , I put a couple of slices of avocado on top of the soup and finish with some sliced green onion and minced cilantro for garnish. Satisfied my husband and made the soup even better.

  2. I made this with a bag of riced cauliflower. It was delicious and hit the spot on a cold and dreary Michigan winter evening.!

  3. Protip: do not confuse watercress with upland cress. They may look the same, but upland cress is way more bitter, much like the way I felt after accidentally making this soup with upland cress.

  4. First thought: Oh, immersion blender. Sounds like another expensive kitchen gadget, sigh. Googled it, found out I already have one, LOL – it's a hand (stick) blender! Doh.

  5. I made this with baby spinach and it was DELICIOUS!!!!

  6. This is really good! It will definitely be made over and over again in my household. 😀

  7. I just made this using baby kale and I loved it! I was honestly expecting it to be a bit bland but it really was tasty. I added shredded parm as a garnish. I wasn't quite sure how to get my 3 year old son to eat soup, so I served it over pasta shapes for him (sort of like a pesto sauce) and it was genius!

  8. My husband and I LOVE this soup. I tried a "variation"…I substituted Cilantro for the watercress and added two large seeded Serano Chilies (sauted w/ the onion). Delish!

    Next, I want to try substituting roasted red bell peppers for a "smokey" flavor.

  9. yummy recipe! I love the touch of olive oil at the end! (i also added some grated parmesan)

  10. I love watercress! My favorite way to eat it is in turkey sandwiches with herbal mayo, tomatoes, and cheese (preferably on pumpernickel bread) or next to Trinidadian styled curries and stews. So excited to try this recipe.

  11. Just wondering if my family are not big cauliflower fans, do you think they would still enjoy this soup? It looks amazing, but is the cauliflower overwhelming?

  12. Can I substitute coconut flour for the white flour?

  13. Does anyone know the WW points plus on this?

  14. I usually eat watercress in salad, but never try it in soup! This recipe looks simple and delish, perfect for freezing winter 🙂

  15. So cold outside right now. This would hit the spot! Might just try this today since it's grocery store day

  16. I'm such a fan of cauliflower. I've always loved it more than broccoli! This soup is right up my alley-light, clean and warm! 🙂