Creamy Watercress, Lettuce, and Almond Soup

HAIR RECIPE

This soup has a surprisingly complex flavor, combining the peppery kick of watercress with the subtle sweetness of leeks and lettuce. Blended almonds give it a rich, creamy texture without any dairy. It's a uniquely delicious and healthy meal.

Serves

• Grams: approx. 1393 g • Ounces: approx. 49.1 oz • People: 4 people

Difficulty

Easy

Prep time

10 minutes

total time

30 minutes

IN THIS RECIPE

Recipe at a glance

• Goal: Light & Vibrant Soup • Best For: A Healthy, Flavorful Lunch • Time Commitment: 30 Minutes Total

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diet & lifestyle

requirements

Contains Tree Nuts (almonds). This article provides informational advice and is not a substitute for professional culinary or medical guidance. Always check ingredient labels and be mindful of food allergies.

Is this recipe for you?

This soup is perfect for those seeking a light but flavorful meal. It's an excellent choice if you enjoy fresh, green, and slightly peppery flavors, and are looking for a dairy-free creamy soup option.

INGREDIENTS spotlight

• Watercress: Provides a bold, peppery flavor and is packed with vitamins. • Lettuce: Adds a mild, fresh flavor and gives the soup a velvety body when blended. • Leek & Onion: Create a sweet, aromatic, and savory foundation. • Almonds: Add creaminess, healthy fats, and a subtle nutty flavor.

How this recipe works

The magic of this soup is in its balance. The sharp, peppery notes of the watercress are mellowed by the mild lettuce and sweet sautéed leeks. Blending in almonds at the end emulsifies their natural fats into the soup, creating a creamy texture and rich mouthfeel without heavy cream.

caution: before you begin

Be extremely cautious when blending hot liquids. If using a countertop blender, do not fill it more than halfway and hold the lid down firmly with a towel. Always wash watercress, lettuce, and leeks thoroughly.

CAUTION: Allergens

Contains: Tree Nuts (almonds). Check chicken stock label for potential allergens like celery.

nutritional information

what's the value?

Estimates per serving: Energy (kcal): Approx. 150 kcal Fat: Approx. 9g Carbohydrates: Approx. 10g Protein: Approx. 8g (Nutritional info is an estimate and varies with stock used.)

Tools & UTENSILS

what you will need

• Large pot or Dutch oven • Knife • Cutting board • Blender (immersion or countertop)

ingredients

• Olive oil • Minced onion • Minced leek • Chicken stock • Watercress • Shredded lettuce • Slivered almonds • Salt & Pepper

• 14 g / 0.5 oz • 1 onion • 1 leek • 960 g / 33.8 oz • 1 bunch (approx. 85 g / 3 oz) • approx. 56 g / 2 oz • 28 g / 1 oz • To Taste

how to make it

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced onion and leek and cook until soft and translucent, about 5-7 minutes. 2. Simmer: Pour in the chicken stock and bring to a simmer. 3. Wilt Greens: Add the chopped watercress and shredded lettuce to the pot. Cook for just 1-2 minutes until they are wilted. Do not overcook. 4. Blend: Carefully transfer the hot soup to a blender, add the slivered almonds, and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. 5. Season: Return the soup to the pot if needed, and season with salt and pepper to taste. Serve hot.

Pro-tip

Make it Vegan: Use vegetable stock instead of chicken stock. Make it Richer: Add one peeled, diced potato along with the onions and leeks. Garnish Ideas: Top with a swirl of olive oil, extra toasted almonds, croutons, or a dollop of yogurt/sour cream (if not dairy-free).

a quick note

How to store it

Store in an airtight container in the refrigerator for up to 3 days. The soup may separate slightly upon reheating; simply stir well. It can also be frozen for up to 3 months.

budget & SUSTANAbility

Great for using up bunches of fresh greens. Leeks, onions, and lettuce can be grown in home gardens, and making your own chicken stock from kitchen scraps reduces food waste.

Frequently asked questions

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Can I serve this soup cold?

Yes, this soup is delicious cold, similar to a vichyssoise. Chill it thoroughly in the refrigerator for at least 4 hours before serving.

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My soup is too bitter. What went wrong?

The most likely cause is overcooking the watercress, which can release bitter compounds. It's important to only wilt it for a minute or two before blending.

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What's the best kind of lettuce to use?

A soft, mild lettuce like Boston, Bibb, or a generic butter lettuce is ideal. Avoid bitter or very crisp lettuces like iceberg or radicchio.

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Do I have to add the almonds?

You can leave them out, but the soup will not be as creamy and will be missing the "almond" flavor from its name. For a nut-free version, you could blend in a small cooked potato for creaminess.

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