Watercress and potato soup
Watercress and potato soup is a hearty, comforting dish made from fresh watercress, potatoes, onions, and often a savory broth or cream base. It is a classic soup found in British and Irish cuisine, valued for its simplicity and vibrant green color. The dish balances the earthy sweetness of potatoes with the peppery bite of watercress.
🍽️ Nutrition at a glance
This soup is primarily a source of carbohydrates from the potatoes, with a moderate amount of plant-based protein and very little fat if made without cream. It is exceptionally high in vitamins K and C, and provides a good amount of potassium and iron.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin K | 180 mcg |
| Vitamin C | 25 mg |
| Potassium | 450 mg |
| Vitamin A | 200 mcg |
| Iron | 1.8 mg |
| Calcium | 80 mg |
| Folate | 50 mcg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, watercress has been foraged and eaten for centuries in Europe and is often associated with spring. Nutritionally, it's unique because watercress is a 'powerhouse' green, packing more nutrients per calorie than many other vegetables, making this a deceptively nutrient-dense comfort food.
