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–+ servings
two bowls of watercress and garlic soup in a white soup bowl with white Chinese soup spoons

Watercress with Garlic Soup

Course: dinner, lunch, Soup, vegetables
Cuisine: Chinese
Keyword: watercress soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 31kcal
Author: Sharon Wong
Cost: $6
I make Watercress and Garlic Soup, which is a fast and easy version of my mom's watercress soup using some homemade chicken broth. The soup is so refreshing, I think you might enjoy making this top 9 allergen free recipe.
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Ingredients

  • 1 teaspoon olive oil (or neutral oil)
  • 2 cloves garlic coarsely chopped
  • 8 ounces watercress (approximately 2 bunches) washed & trimmed (3 to 4 inch pieces)
  • 4 cups chicken broth (or vegetable broth)

Instructions

  • Preheat a medium (3-4 quart) saucepan on medium heat for 4 minutes.
  • When hot, add oil and garlic and stir-fry until fragrant (about 30 seconds).
  • Add the watercress to the pot and stir until slightly wilted (about 1 minute).
  • Add the broth and bring to a boil, lower the heat to medium-low and simmer for 10 minutes.
  • Divide the watercress into 4 soup bowls, divide the broth into each bowl.

Notes

If needed, have clean kitchen scissors available to trim the watercress into smaller pieces for those who prefer smaller pieces of watercress. 

Nutrition

Serving: 1.25cups | Calories: 31kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 895mg | Potassium: 235mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1814IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 0.3mg