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Watercress & Spinach Soup 
with Cheesy Thyme Crisps

Antioxidant-rich watercress has a crisp and peppery flavor that is a refreshing addition to this delicious soup.

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Prep Time
30 min
Cook Time
30 min
60 min


  • 1 1-lb 
bag chopped frozen spinach (or 1 lb fresh spinach, roughly chopped)
  • 8 oz watercress
  • 2 tbsp extra-virgin olive oil
  • 2 
yellow onions, finely chopped
  • 1¼ tsp 
kosher salt (or 1 tsp fine sea salt), divided 
+ additional to taste
  • 3 
large cloves garlic, 
roughly chopped
  • 4 cups 
vegetable broth 
(TRY: Pacific Foods Organic Vegetable 
Broth Low Sodium)
  • 1/4 cup fresh mint leaves
  • 3 tbsp 
cold organic 
unsalted butter
  • 1½ tbsp fresh lemon juice
  • 1/4 tsp 
ground black pepper 
+ additional to taste
  • Crème fraîche, 
for serving, optional

Cheesy thyme crisps (optional)

  • 1 cup 
finely grated 
  • 1/2 cup grated Gruyère cheese
  • 1/2 tbsp 
white whole-wheat 
flour, sifted
  • 3/4 tsp 
finely chopped 
fresh thyme
  • Pinch ground black pepper


  1. Prepare thyme crisps (if making): Preheat oven to 350ºF. In a large bowl, toss all crisp ingredients. Place 6 1-tbsp mounds of mixture, evenly spaced apart, on a large parchment-lined baking sheet. Pat the mounds, using your fingers, into 3½- to 4-inch rounds.
  2. Bake for 8 minutes until crisps are light brown. Set aside to cool on sheet for 5 minutes, then use a metal spatula to transfer to a wire rack to cool completely. Using a cool baking sheet, repeat to cook remaining crisps.
  3. Meanwhile, fill a small pot halfway with water and bring to a boil. Add spinach and cook until thawed, about 2 minutes. Add watercress and continue to cook just 2 minutes more. Drain and cool quickly under cold running water. Continue to drain in strainer, squeezing out as much water from spinach and watercress as possible. (NOTE: If using fresh spinach instead of frozen, blanch for only 2 minutes at the same time as watercress.)
  4. In a large saucepan on medium-low, heat oil. Add onion and 1/4 tsp salt and cook for 6 to 7 minutes, stirring occasionally, until onion is soft and beginning to turn golden. Add garlic, stir, and cook until fragrant, 1 minute. Add broth, increase heat to high and bring to a simmer; remove from heat.
  5. To a blender, add spinach, watercress, mint and stock mixture. Blend until smooth. Add butter, lemon juice, pepper and remaining 1 tsp salt; continue to blend until fully incorporated. Season to taste with additional salt and pepper. Serve soup in individual bowls. If using, add a dollop of crème fraîche and a few cheesy thyme crisps.

Nutrition Information

  • Serving Size 1/4 of watercrest
  • Calories 224
  • Carbohydrate Content 16 g
  • Cholesterol Content 23 mg
  • Fat Content 16.5 g
  • Fiber Content 6 g
  • Protein Content 6.5 g
  • Saturated Fat Content 6.5 g
  • Sodium Content 853 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g