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Watercress-Cauliflower Soup

  • Prep:
  • Total Time:
  • Servings: 4
Watercress-Cauliflower Soup

Source: Martha Stewart Living, January 2007


  • 2 tablespoons unsalted butter
  • 1 small onion, coarsely chopped (about 1 cup)
  • 1 small head cauliflower (about 1 3/4 pounds), cut into 1-inch florets
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 2 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish


  1. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

  2. Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Reviews (6)

  • DRUSSLEE 7 Oct, 2014

    This is a favorite of mine from the 1980's! First appeared in Southern Living Annual Cookbook. Very simple and good either hot or cold.

  • jamminworld 4 Apr, 2013

    I made this soup for lunch today. The flavour was very nice, but the consistency was too thick. I only used about 1.3 lbs cauliflower, so I can't imagine how thick it would have turned out with the full amount. I will definitely make this soup again, but next time either cut down on the vegetable or add additional stock.

  • HungryPanda1 11 Oct, 2012

    This recipe is simple and delicious. I eyeballed the salt and it still could use a little more although I wont add it. I used low sodium broth too. Gotta watch that sodium. Otherwise, a beautiful soup. Creamy with no cream. Buttery with so little butter for the amount of soup it makes. Ok, my kitchen is covered in soup splatter but that's my own fault! Use a regular blender not a stick blender. It splatters.

  • benjaminmorehead 26 Feb, 2010

    This is a really good recipe. I added only about 1 t. salt because I read the previous comment before making it. I think the amount called for would be too much.

  • BWK2 7 Mar, 2009

    This soup is absolutely delicious, healthy, and uber easy to make. It also seems like it's creamy when in fact there is no cream. It's wonderful!

  • windjam01 15 Jan, 2009

    This soup was way too SALTY! This is partially my fault because I should know better than to add the full amount of salt at the get-go. I used a vegetable stock that had less sodium than the low-sodium chicken stock, so I thought I was safe. It was such a shame because the soup was a gorgeous color and would have been delicious otherwise. I will definitely try this again with way less salt.

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