This tasty and super healthy watercress and cauliflower soup can be enjoyed by everyone as a low carb appetizer or lunch dish.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Are you a fan of watercress? I think it is more popular in the UK (where I am from) than in the US – where it is also called cress. Cress in the UK is also known as Garden Cress, and the two are related, but not the same. And, as Wikipedia so helpfully informs me, watercress is also related to mustard, radish, and wasabi. These vegetables work really well in our family, because I like spicy food but my husband doesn't like hot peppers. But he *does* like mustard-style heat.
So it was a bit of a surprise to discover that this was the first *mention* of watercress on the blog! I particularly love it as a tangy salad ingredient, used in a similar way to arugula. It's made up of 95% water, and is super low in carbs (yay!) – 1 cup of chopped watercress (about 34g) contains only 0.2g net carbs!!
By adding it to a soup with cauliflower, it helps keeps the carbs down but provides a lot of goodness (particularly vitamin K) and a little bit of peppery heat.
What's in this Article?
How to Make Low Carb Watercress and Cauliflower Soup
To make this delicious soup, add a bag of frozen cauliflower, vegetable stock, and fresh watercress to large saucepan. Bring everything to a boil, then reduce it to a simmer. Cover and continue at a simmer for 15 minutes or until the cauliflower is tender.
Carefully transfer everything to a blender (I love my Ninja!!) and blitz until smooth. Pour the soup back into the saucepan and taste for seasoning – add salt and pepper as necessary (I usually find that I need quite a bit with a homemade veggie soup, but a lot depends on the vegetable stock that is used).
Serve, garnished with a little extra watercress, if you like. This watercress and cauliflower soup serves four as a healthy appetizer. As a lunch dish it serves 2-3.
- 16 oz frozen cauliflower
- 4 cups vegetable stock
- 4 oz fresh watercress
- salt and pepper
- extra watercress, for garnish
- Add the cauliflower, vegetable stock, and fresh watercress to a large saucepan and bring it to a boil.
- Reduce it to a simmer, then cover and continue at a simmer for 15 minutes or until the cauliflower is tender.
- Carefully transfer everything to a blender and blitz until smooth. Pour the soup back into the saucepan and taste for seasoning - add salt and pepper as necessary.
- Serve, garnished with a little extra watercress.
7g net carbs per serving (quarter of the recipe)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 4 Serving Size Quarter of the soup
Amount Per ServingCalories 43 Total Fat 0g Sodium 985mg Carbohydrates 9g Net Carbohydrates 7g Fiber 2g Sugar 4g Protein 2g
Love soups? You'll love my collection of low carb soup recipes!
Check out my Low Carb Ebook - all Five Ingredients or Less!
If you're too tired or too busy to prepare complicated low carb meals, then this is the recipe book for you!