Chilled Watercress and Yogurt Soup Recipe

soup bowls


 Updated 31/05/2015

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Another recipe that is designed to be served chilled, this soup mixes the peppery flavour of watercress with thick, creamy yogurt.


  • 2 bunches of watercress
  • 1 large potato, peeled and sliced
  • 1 onion, peeled and sliced
  • 3 3/4 cups chicken stock
  • 1 clove garlic, crushed
  • seasoning
  • 4 tablespoons unflavoured yogurt
(see measure conversions for more information on quantites)


  1. Wash the watercress thoroughly in cold water and discard any tough stalks or yellow leaves.
  2. Set aside a few sprigs for garnish and put the remainder of the watercress into a large saucepan with the potato, stock and garlic.
  3. Season well.
  4. Bring to the boil, then cover the pan and simmer until the potato and onion are quite soft.
  5. Allow to cool and puree the soup in a blender or rub through a coarse sieve.
  6. Taste and adjust the seasoning before stirring in the yogurt.
  7. Serve chilled, garnished with watercress sprigs.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


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