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Gallery Watercress-Cauliflower Soup Recipe Summary prep: 5 mins total: 35 mins Servings: 4 Yield: Makes about 6 cups

Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 small onion, coarsely chopped (about 1 cup) 1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets 2 cups homemade or low-sodium store-bought chicken stock 2 1/2 teaspoons coarse salt Freshly ground pepper 1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

Gallery Watercress-Cauliflower Soup

Recipe Summary prep: 5 mins total: 35 mins Servings: 4 Yield: Makes about 6 cups

Watercress-Cauliflower Soup

Watercress-Cauliflower Soup

Watercress-Cauliflower Soup

Recipe Summary prep: 5 mins total: 35 mins Servings: 4 Yield: Makes about 6 cups

Recipe Summary

prep: 5 mins total: 35 mins

Servings: 4 Yield: Makes about 6 cups

prep: 5 mins

total: 35 mins

prep:

5 mins

total:

35 mins

Servings: 4

Yield: Makes about 6 cups

4

Makes about 6 cups

Ingredients

Ingredients

  • 2 tablespoons unsalted butter 1 small onion, coarsely chopped (about 1 cup) 1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets 2 cups homemade or low-sodium store-bought chicken stock 2 1/2 teaspoons coarse salt Freshly ground pepper 1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

Directions

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Reviews (6)

 Add Rating & Review     40 Ratings   5 star values:        11    4 star values:        11    3 star values:        11    2 star values:        5    1 star values:        2

Reviews (6)

Add Rating & Review     40 Ratings   5 star values:        11    4 star values:        11    3 star values:        11    2 star values:        5    1 star values:        2

Add Rating & Review

40 Ratings 5 star values: 11 4 star values: 11 3 star values: 11 2 star values: 5 1 star values: 2

40 Ratings 5 star values: 11 4 star values: 11 3 star values: 11 2 star values: 5 1 star values: 2

40 Ratings 5 star values: 11 4 star values: 11 3 star values: 11 2 star values: 5 1 star values: 2

  • 5 star values: 11 4 star values: 11 3 star values: 11 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       10/07/2014   This is a favorite of mine from the 1980's! First appeared in Southern Living Annual Cookbook. Very simple and good either hot or cold.  

Martha Stewart Member     Rating: 4 stars       04/04/2013   I made this soup for lunch today. The flavour was very nice, but the consistency was too thick. I only used about 1.3 lbs cauliflower, so I can't imagine how thick it would have turned out with the full amount. I will definitely make this soup again, but next time either cut down on the vegetable or add additional stock.  

Martha Stewart Member     Rating: Unrated       10/11/2012   This recipe is simple and delicious. I eyeballed the salt and it still could use a little more although I wont add it. I used low sodium broth too. Gotta watch that sodium. Otherwise, a beautiful soup. Creamy with no cream. Buttery with so little butter for the amount of soup it makes. Ok, my kitchen is covered in soup splatter but that's my own fault! Use a regular blender not a stick blender. It splatters.  

Martha Stewart Member     Rating: Unrated       02/26/2010   This is a really good recipe. I added only about 1 t. salt because I read the previous comment before making it. I think the amount called for would be too much.  

Martha Stewart Member     Rating: Unrated       03/07/2009   This soup is absolutely delicious, healthy, and uber easy to make. It also seems like it's creamy when in fact there is no cream. It's wonderful!  

Martha Stewart Member     Rating: Unrated       01/15/2009   This soup was way too SALTY! This is partially my fault because I should know better than to add the full amount of salt at the get-go. I used a vegetable stock that had less sodium than the low-sodium chicken stock, so I thought I was safe. It was such a shame because the soup was a gorgeous color and would have been delicious otherwise. I will definitely try this again with way less salt.

    Martha Stewart Member

    Rating: Unrated 10/07/2014

This is a favorite of mine from the 1980’s! First appeared in Southern Living Annual Cookbook. Very simple and good either hot or cold.

Rating: Unrated

Rating: 4 stars 04/04/2013

I made this soup for lunch today. The flavour was very nice, but the consistency was too thick. I only used about 1.3 lbs cauliflower, so I can’t imagine how thick it would have turned out with the full amount. I will definitely make this soup again, but next time either cut down on the vegetable or add additional stock.

Rating: 4 stars

Rating: Unrated 10/11/2012

This recipe is simple and delicious. I eyeballed the salt and it still could use a little more although I wont add it. I used low sodium broth too. Gotta watch that sodium. Otherwise, a beautiful soup. Creamy with no cream. Buttery with so little butter for the amount of soup it makes. Ok, my kitchen is covered in soup splatter but that’s my own fault! Use a regular blender not a stick blender. It splatters.

Rating: Unrated 02/26/2010

This is a really good recipe. I added only about 1 t. salt because I read the previous comment before making it. I think the amount called for would be too much.

Rating: Unrated 03/07/2009

This soup is absolutely delicious, healthy, and uber easy to make. It also seems like it’s creamy when in fact there is no cream. It’s wonderful!

Rating: Unrated 01/15/2009

This soup was way too SALTY! This is partially my fault because I should know better than to add the full amount of salt at the get-go. I used a vegetable stock that had less sodium than the low-sodium chicken stock, so I thought I was safe. It was such a shame because the soup was a gorgeous color and would have been delicious otherwise. I will definitely try this again with way less salt.

All Reviews for Watercress-Cauliflower Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Watercress-Cauliflower Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest