Go Back
Print
two bowls of watercress and garlic soup in a white soup bowl with white Chinese soup spoons

Watercress with Garlic Soup

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.

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 40 kcal
Author Sharon Wong

Ingredients

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

Instructions

  1. Preheat a medium (3-4 quart) saucepan on medium heat for 4 minutes.

  2. When hot, add oil and garlic and stir-fry until fragrant (about 30 seconds).

  3. Add the watercress to the pot and stir until slightly wilted (about 1 minute).

  4. Add the broth and bring to a boil, lower the heat to medium-low and simmer for 10 minutes.

  5. Divide the watercress into 4 soup bowls, divide the broth into each bowl.

Recipe Notes

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