Cream of Watercress Coup

Course: Soup
Servings: 2 People
Calories: 198kcal
Author: Angela Coleby
Print Recipe


  • 75 g turnip peeled and sliced
  • 1 onion peeled and diced
  • 1 tblspn olive oil
  • 850 ml water
  • 1 bunch/packet watercress
  • 4 tblspns double cream
  • 1 tspn nutmeg
  • Salt and black pepper


  • Fry the onions in the oil in a large covered saucepan for 5 minutes, until the onion becomes soft but not browned.   Add the turnips, cover and cook for a further 5 minutes
  • Add all of the water, bring to the boil and simmer for about 20 minutes, until the turnip is tender.
  • Liquidise the soup with the watercress, then pour it back into the saucepan and stir in the cream, nutmeg, salt and pepper to taste.


Serve 2 Nutritional Info per serving - 198 Calories, 18g Fat, 3g Protein, 8g Total Carb, 2g Fibre, 6g Net Carbs


Calories: 198kcal