Watercress Soup – Sopa de Agriões



This soup is easy to make and takes only 30 minutes to prepare. It’s loaded with vitamins and low in calories!

I suggest you cook the soup ahead of time and add the watercress just before serving to retain it’s beautiful green color!




2 large carrots (chopped)

2 cups of butternut squash (chopped)

8 cups of water

1 large onion

1 scallion

1/4 cup of olive oil

1 teaspoon of salt

1/4 teaspoon of pepper

2 chicken bouillon  cubes

1 teaspoon of butter

1 scallion

1 small bunch of watercress



Cook all of the ingredients except the watercress and butter in a medium soup pan until the vegetables are tender.

Remove the pan from the burner and add the butter. Remove the scallion and puree the soup with an immersion blender until smooth and creamy.

Place the soup back on the burner on low heat and simmer for about 5 minutes.

Taste the soup and add more water or seasoning if desired. Add more water if you find the soup has thickened to much.

Wash and cut off the thick stems from the watercress and add to the soup.

Cook on low heat for 5 minutes and serve.

If you’re serving the soup later, add the watercress and heat up the soup for a few minutes.


Photo soup image credit: http://vitamina-abc.blogspot.com/2012/06/sopa-de-abobora-com-agriao.html




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