Chilli Watercress Soup

My auntie Conchita is famous for her watercress soup, so simple yet so satisfying. While I love the original, the addition of spice brings a different dimension to the dish. If you’d prefer you can ditch the spice and make the original version too.


1 large bag watercress (can also use spinach or a combination)

2 potatoes, finely sliced

2 garlic cloves, finely sliced

1 onion, finely diced

3 dried Cayenne Chillies

Stock (or plain water)

Salt and pepper

1 tsp. nutmeg

Lemon juice (optional)


1 Fry garlic, chili and onions. Add a pinch of salt help draw out the moisture.

2 Finely slice potatoes and wash in water to get rid of the starch, drain and add to the onions. Fry until they’re half-cooked. Add Salt and pepper to taste

3 Add watercress and once it starts to wilt add the stock to just about cover the ingredients. Salt and pepper, to taste and add a pinch of nutmeg. Leave for about 5 minutes or until the potatoes are soft.

4 Blitz the soup. Serve with lemon juice.

TIP: Bare in mind not to use all the liquid at once otherwise the soup may end up too watery.

Chili Watercress Soup


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