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Vegetarian, Meal soups and plant based

Watercress soup with hard boiled eggs and croutons

Watercress soup with hard boiled eggs is a smooth potato and watercress soup topped with halved hard boiled eggs and golden croutons. It serves 4, takes 40 minutes, is very easy to make, and costs about €1.50 per serving. The key is adding the watercress right at the end of cooking, to keep its color and peppery flavor.

A green watercress and potato soup, topped with hard boiled eggs and crunchy croutons, light and full of flavor.

Watercress soup with hard boiled eggs and croutons
Total time
40 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

This soup has the texture of a classic potato velouté, smooth and creamy thanks to the potatoes and cream, with a little kick from the watercress. Its soft green color and slightly peppery taste set it apart from a plain vegetable soup. The hard boiled eggs add richness, the croutons add crunch, turning a simple soup into a full meal.

This is the kind of dish to make on a weeknight when you want something light but still comforting. Kids usually enjoy fishing out their egg half and crunching on the croutons, even if they eye the green soup with suspicion at first. It also fits a cool spring evening or an early fall dinner, when watercress is at its best.

The ingredients

4 people

Fruits and vegetables

  • Watercress 3 bunch
  • Potatoes 500 g
  • Onion 1
  • Eggs 4

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Boil the eggs, then cool them and peel them. 10 min

    Drop them into ice water right after cooking, they'll peel effortlessly.

  2. Sweat the sliced onion in half the butter, add the diced potatoes and the broth. 20 min

    Keep the heat low, the onion should soften, not brown.

  3. Add the watercress leaves, cook for two minutes, then blend with the cream, salt and pepper. 3 min

    Overcooked watercress turns brown, keep this step very short.

  4. Cut the bread into cubes and brown them in the remaining butter. 4 min

    Stir constantly, they burn fast.

  5. Serve the soup with the eggs cut in half and the croutons.

    A twist of fresh pepper on the egg brings it all together.

Our tips to get it right

  • Rinse the watercress thoroughly under running water before picking the leaves, since it often grows near water and can hold onto grit.
  • Blend the soup while it's still hot and for a good while, so you get a perfectly smooth texture with no stray watercress bits.
  • Taste before serving and adjust the salt, since vegetable broth already carries some salt and the amount varies by brand.

The variations

  • Swap the watercress for fresh spinach if you can't find any, the flavor will be milder and less peppery.
  • For a richer version, stir in a bit of grated cheese right before blending the soup.
  • For picky kids, skip the egg halves on top and mash the eggs into the soup instead.

What to serve it with

  • An extra slice of country bread
  • A simple green salad
  • Soft spreadable cheese

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, without the croutons or eggs added ahead of time. It freezes well for up to 2 months, just reheat gently on the stove. Make the croutons and hard boiled eggs right before serving so they keep their texture.

Questions about this dish

Can you make this soup ahead of time?

Yes, you can cook the soup up to two days ahead and reheat it gently before serving. Prepare the hard boiled eggs and croutons just before serving so they keep their texture.

Is watercress too strong tasting for kids?

Watercress has a mild peppery taste that softens once cooked and blended with the cream and potatoes. Most kids enjoy it without even noticing it's in there.

Can you substitute the heavy cream?

You can swap the cream for whole milk or a plant based cream for a lighter version. The soup will be slightly less creamy but just as flavorful.

How do you keep the watercress from turning brown?

Always add the watercress at the very end of cooking, two minutes is enough. Cooking it too long browns the leaves and dulls their flavor.

How long does it take to make a watercress soup with hard boiled eggs and croutons?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a watercress soup with hard boiled eggs and croutons?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a watercress soup with hard boiled eggs and croutons cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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