Paleo Watercress Soup

Elevate your mealtime with this creamy, nutrient-packed Paleo Watercress Soup, a vibrant blend of fresh, peppery watercress, hearty vegetables, and silky coconut milk. Perfect for a cozy yet healthy dinner, this soup is simmered in rich chicken bone broth (or a vegetarian-friendly vegetable broth alternative) to create a wholesome, dairy-free dish that’s both satisfying and paleo-approved. The fresh lemon juice at the end adds a subtle brightness, perfectly complementing the earthy undertones of the veggies and greens. With just 15 minutes of prep and a quick 25-minute cook time, this easy-to-make soup is as quick as it is delicious. Perfectly pureed to a velvety finish, it’s a delightful way to enjoy watercress, a superfood loaded with vitamins and antioxidants. Garnish with a drizzle of olive oil or extra fresh greens for a stunning presentation.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 2 stalks (chopped) celery
• 2 medium (peeled and chopped) carrots
• 4 cups chicken bone broth (or vegetable broth for a vegetarian paleo option)
• 4 cups (loosely packed) watercress
• 1 cup coconut milk
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, chopped celery, and carrots, cooking for another 3-4 minutes until the vegetables begin to soften.

Step 4

Pour in the chicken bone broth (or vegetable broth, if using) and bring the mixture to a gentle boil.

Step 5

Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the carrots and celery are tender.

Step 6

Add the watercress to the pot, stirring to wilt it, and let it cook for 2-3 minutes.

Step 7

Remove the pot from heat and let the soup cool slightly before using an immersion blender (or transferring to a blender in batches) to puree the soup until smooth.

Step 8

Stir in the coconut milk, sea salt, black pepper, and fresh lemon juice.

Step 9

Return the soup to low heat and allow it to warm through, taking care not to let it boil.

Step 10

Serve the soup warm, garnished with additional watercress or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(1660.2g)

Amount per serving	% Daily Value*
Calories	633.9

Total Fat 35.2g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 20.0mg	0%
Sodium 4816.2mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 7.2g	0%
Total Sugars 28.8g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 316.3mg	0%
Iron 2.4mg	0%
Potassium 1896.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 18.5%

Carbs: 33.4%