Spinach Soup With Watercress

O Meu Tempero
Spinach Soup With Watercress


Including potatoes in pureed vegetable soups is a great way to give them body as well as a subtle background flavor.  That's the secret to this soup's success, too. Fresh spinach and watercress are a sprightly combination that produces a lovely verdant soup with a peppery taste. There's no cream used in the soup itself, though here it's served with a dollop of creme fraiche for extra richness (a little goes a long way).


  • 1 onions
  • 350 grams potatoes
  • 1 liter water
  • salt (to taste)
  • 70 grams watercress leaves
  • 125 grams spinach leaves
  • 100 grams crème fraîche


  1. 1In a saucepan, boil the onion and potatoes in water seasoned with salt.
  2. 2Once cooked, add the watercress and the spinach.
  3. 3Simmer the vegetables with the pan uncovered.
  4. 4Grind the vegetables in the blender.
  5. 5Serve hot with 1 teaspoon of creme fraiche.
Discover more recipes from O Meu Tempero