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Martha Stewart's Watercress-Cauliflower Soup

A community recipe by

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Highly recommended, a healthy, light delicious soup. The cauliflower really makes it, gives it a great creamy texture.


Serves: 4

  • 2 tablespoons unsalted butter
  • 1 small coarsely chopped onion
  • 1 small cauliflower (cut into 1
  • 2 cups chicken broth (or vegetable stock)
  • 2 teaspoons salt
  • 1 pinch of freshly ground pepper
  • 1 bunch watercress (thick stems removed for garnish)


Martha Stewart's Watercress-Cauliflower Soup is a community recipe submitted by Gravy Queen and has not been tested by so we are not able to answer questions regarding this recipe.

  • Melt butter in a medium saucepan over a medium heat. Add onions cook, stirring occasionally, until soft and translucent about 5 mins. Add cauliflower, stock, salt, some pepper and 2 cups water. Bring to boil, cover and reduce heat. Simmer until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
  • 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 with a sprig of watercress and season with pepper.
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