Watercress Cauliflower Soup PechluckPechluck

Liked by 2 users

Inspired from the watercress cauliflower soup from Martha Stewart recipe. Besides having the touch of pepper from the watercress, it also has a feel of creaminess from the cauliflower but without the fat, and is extremely simple to make. You just need to saute some onion, cut the cauliflower, pull apart the watercress, and have a blender. On a rainy cool day, it’s comforting yet takes advantage of very nutritious ingredients.


  • Yield 1
  • Servings 4
  • Portion 1 bowl
2 tbs Butter Or Olive Oil
1 cu Chopped Onion
1.75 lbs 1 Small Head Cauliflower (About 1 3/4 Pounds), Cut Into 1 Inch Florets
2 cu Stock (I Used Vegetable Stock)
2 cu Water
1 Salt To Taste
1 Freshly Ground Pepper To Taste
5 cu Watercress Leaves And Thin Stems Only, Plus Additional Sprigs For Garnish
  1. Melt butter in a medium pot over medium heat. Saute the onion until is translucent.
  2. Add the sautéed onion, cauliflower florets, 2 cups of stock, as well as 2 cups water pot together in a. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Salt and pepper to taste.
  3. Remove from heat, and stir in watercress. Now working in small batches after the soup has cooled (don’t do this while it’s hot, or fill the whole container!), puree the soup in a blender.
  4. Put the pureed soup back in the pot on low heat to warm. To serve, garnish each bowl with a few sprigs of watercress, and season with a freshly ground pepper to taste.
  5. Notes
    1. instead of garnishing with watercress (I forgot to reserve any), I used pea shoots and spicy sprouts. I seasoned my soup pretty liberally with the freshly ground pepper and liked the contrast and layering of the peppery tone of the watercresses versus the peppery tone of the ground pepper.