Marry Berry Chilled Watercress and Cucumber Soup is made with watercress, cucumber, onions, chicken stock, frozen petits pois, and caster sugar. This recipe creates a cool, vibrant soup perfect for warm evenings. It takes about 30 minutes to prepare and serves 4.
Marry Berry Chilled Watercress and Cucumber Soup Ingredients
- 2 tbsp sunflower oil
- 2 large onions, sliced
- 750ml (1¼ pints) chicken stock
- 175g (6oz) frozen petits pois
- 150g (5oz) watercress, coarsely chopped
- 1 large cucumber, peeled and diced (keep one piece of peel)
- ½ tsp caster sugar
How To Make Marry Berry Chilled Watercress and Cucumber Soup
- Cook the Onions: Heat oil in a large saucepan and fry the onions over high heat for about 10 minutes until softened.
- Simmer the Vegetables: Add chicken stock and bring to a boil. Add frozen petits pois, cover, and simmer for 3–4 minutes.
- Add Watercress: Remove from heat, stir in the watercress until wilted, and set aside to cool.
- Blend the Soup: Add diced cucumber and sugar, season generously, then purée with a stick blender or food processor until smooth.
- Chill the Soup: Refrigerate the soup until thoroughly chilled.
- Serve: Divide into bowls and garnish each with thin cucumber peel slivers.
Recipe Tips
- Make Ahead: This soup can be made a day in advance and stored chilled.
- Seed the Cucumber: Slice in half lengthwise and scoop out seeds with a teaspoon.
- Use Fresh Watercress: For best flavor and color, ensure the watercress is vibrant and fresh.
- Cool Before Blending: Let soup cool to avoid steam build-up in blender.
- Serve Cold: For full refreshment, serve well-chilled directly from the fridge.
What To Serve With Watercress and Cucumber Soup
This chilled soup pairs beautifully with crusty, rustic bread, soft goat cheese toasts, or a crisp white wine. It also complements light salads or cold poached chicken.
How To Store Watercress and Cucumber Soup
Refrigerate: Store in a sealed container for up to 2 days. Best enjoyed within 24 hours for peak freshness.
Freeze: Not suitable for freezing due to cucumber and watercress texture changes.
Watercress and Cucumber Soup Nutrition Facts
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 3g
- Sodium: 480mg
FAQs
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock makes it vegetarian-friendly and still flavorful.
Does this soup have to be served cold?
It’s designed to be refreshing when chilled, but it can be gently reheated if preferred warm.
Can I use fresh peas instead of frozen?
Yes, just briefly blanch them before adding.
How long does this soup last in the fridge?
It’s best within 1–2 days when kept chilled.
Can I skip the sugar?
Yes, but a small amount balances the flavor nicely.
Marry Berry Chilled Watercress and Cucumber Soup Recipe
Description
A cool, velvety green soup with peppery watercress and crisp cucumber, perfect for warm weather.
Ingredients
Instructions
- Heat oil, fry onions for 10 minutes until soft.
- Add stock, boil, add peas, simmer 3–4 minutes.
- Stir in watercress, cool.
- Add cucumber and sugar, season well.
- Blend until smooth, chill until cold.
- Serve with thin cucumber peel slivers.
Notes
- Cool soup fully before blending to avoid pressure build-up.
- Use a food processor or stick blender for a smooth texture.
- Avoid freezing as texture deteriorates.
- For vegetarian version, use vegetable stock instead of chicken.