Portuguese Watercress Soup

During the winter, sometimes it feels like we can’t eat enough soup. If you are getting tired of the same rotation of traditional soups, or just want to try a quick and easy recipe, give Portuguese Watercress soup a try. It takes less than a half hour from start to finish and it is full of fantastic nutrients due to the superfood watercress, ranked number one on the US Centers for Disease Control’s Powerhouse Fruits and Vegetables list. Watercress is sold locally at Klein’s Shoprite, Wegmans, Sprouts and other retailers.  


  • 3  carrots
  • 1 medium onion
  • 2 potatoes
  • small slice butternut squash or pumpkin
  • 2 to 4 cloves and garlic
  • 2 tbs. olive oil
  • 3 cups water
  • 2 handfuls of watercress
  • salt to taste




sautee peeled and chopped carrots, onions, squash, garlic, and potatoes in the oil. When onions are becoming soft, add the water. Simmer 20 mins or until all vegetables are soft. Blend soup with in immersion blender. Add watercress and salt to taste.