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Watercress with Garlic Soup

Course dinner, lunch, Soup, vegetables
Cuisine Chinese
Keyword watercress soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 40 kcal
Author Sharon Wong


  • 1 teaspoon olive 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)


  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.