Power House Watercress Soup GF/DF

The new green super food?  Watercress powers ahead!


  • 3 bunches (about 2 cups packed) red sorrel leaves, reserving some of the smaller leaves for garnish or use baby spinach/chard/mustard greens
  • 3 bunches (about 3 cups packed) watercress leaves
  • 1 medium russet potato, peeled, then cut into 1-inch cubes
  • 2 large shallots, chopped (2/3 cup)
  • 1 large clove garlic, crushed
  • 1/2 jalapeño pepper, stemmed and seeded, then chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 5 cups homemade chicken broth (may substitute vegetable broth)


Place the potato cubes, shallots, garlic, jalapeno, curry powder, salt, pepper and broth in a medium saucepan over medium-high heat.

Bring to a boil, then reduce the heat to medium and cook for about 20 minutes, until the potatoes can be easily pierced with a fork.

Stir in the watercress and sorrel leaves (or substitute).

Working in batches, puree the mixture in a blender with the centre cap of its lid removed and a dish towel placed over the opening (to allow steam to escape), to form a smooth soup.

Return the soup to the saucepan as you work.

Taste, and adjust the seasoning as needed.

Divide among individual bowls.

Garnish each portion with a few small sorrel leaves; serve warm.

Dairy Free, Gluten Free, Recipes