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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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Cauliflower Watercress Soup

5 from 2 votes
2
Cals:93
Protein:6
Carbs:12
Fat:3
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.
Course: Soup
Cuisine: American
Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower.
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings (7 cups)
Serving Size: 1 3/4 cup

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.

Last Step:

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Nutrition

Serving: 1 3/4 cup, Calories: 93 kcal, Carbohydrates: 12 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 623 mg, Fiber: 4 g, Sugar: 1 g

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45 comments on “Cauliflower Watercress Soup”

  1. Oh how I would love to have this for dinner on a cold winter night, but I can just imagine the look on my kids' faces when they see its color. I will have to make it and wait until the power goes out. 🙂 Seriously, I am clueless to the real differences between spinach, kale, arugula, watercress, etc. Is there a "taste" reason to pick one over another, or do some work better in soups or casseroles.

    1. Thanks for the suggestions! I regularly make your Dad's cauliflower soup, so I'll definitely be trying this out this week. If I can't find watercress (I don't even know what it looks like), I'll try some spinach or kale!

    1. I used a block of frozen chopped spinach instead of watercress. Spinach substitution worked great, tasted great and was easy to find (in my freezer). I also used a small bake potato for thicken instead of flour and added some cayenne pepper for a kick. I will make it again. Very happy with this easy recipe.

    1. I can answer that. The flour combined with the fat (in this case, butter), typically in a one to one ratio, is a roux. You cook it for a bit so you won't be tasting raw flour and then you add the liquid. It thickens the soup as it cooks.

    2. You could use corn starch mixed with a little water and added near the end (after stock). Have a look at this…. http://www.wikihow.com/Thicken-Soup

  2. For your dad's soup, you made the roux first and then just added the onions with the cauliflower. Is one way better than the other?

    Do you think spinach would work in place of the watercress?

  3. Avatar photo
    Kim Honeycutt

    I have never eaten watercress so I guess this is one way to try it. I appreciate the recipes and Points+ you provide. Pinning this to try.

  4. Avatar photo
    katherine is love

    What a beautiful soup. I need to try this. I got an immersion blender for Christmas and it's amazing. I made split pea soup last week and it was so much fun to blend it all up…haha. Simple pleasures!
    Can't wait to try this delicious looking soup.

  5. Avatar photo
    JulesTheNorweegie

    Simple and tasty – just the way a soup should be 😀 I don't like watercress in salads or the like as it is a little too peppery for me (same as with rocket, which is weird, because I usually add tons off pepper to foods!), but in soup it's deeeeflippin'-licious 😀
    I had a friend over and I had some Serrano, tomato and corn soup to offer, served it up in cups and was a nice little pick-us-up on a chilly night 🙂

  6. Avatar photo
    Swami Mami Teas

    I have never tasted Cauliflower Watercress Soup and I want to try! I go with green and I love eating clean and healthy dishes.

  7. I love the Cauliflower soup and this looks like a wonderful addition, I'm thinking spinach would be good, too.

  8. Looks so good. Does this freeze easily? We are a household of two and I always look for soups/stews that will freeze.