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The Whole Foods Kosher kitchen

Cold Watercress Soup Recipe

Posted on 27th of May, 2011 by Lévana

Herb soup garnished with fresh sorrel

Cold Watercress Soup Recipe

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

There are several variations on this cold watercress soup 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 delicious possibilities!

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.


1/3 cup olive oil

4 large leeks, sliced

1 large celery knob, diced

2 large zucchini, cut in large chunks

2 teaspoons turmeric

2 quarts (8 cups) water

2 cups dry white wine

Salt to taste

4 bunches watercress, stems and leaves

Good pinch nutmeg

4 cups cold milk or non-dairy milk

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. Add the remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings. Chill the soup.

Filed under: Dairy Recipes, French Recipes, Kosher Natural Foods, Kosher Recipes, Natural Foods Recipes, Recipes, Soup Recipes, Vegetarian Recipes, Zucchini Recipes

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2 Questions

  1. Torah Cafe, on Said:

    Think you meant to write “Instructions” where it says “Ingredients” the second time.