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 onion
  • 350 grams potatoes
  • 1 liter water
  • salt (to taste)
  • 70 grams watercress leaves
  • 125 grams spinach leaves
  • 100 grams creme fraiche


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