Portuguese Watercress Soup • Sopa de Agriões


Some people don’t enjoy watercress, its too bitter/sour, its too peppery, yes it has a bold, fresh and a very characteristic flavor, but the typical Portuguese watercress soup makes use of that particular taste, its basically a sweet cream soup with pumpkin, carrots, chickpeas, potato (all of it or just a combination), with wilted watercress added near the end to give that peppery with slight bitterly to contrast with the sweet creamy soup, its an absolutely delicious soup and super easy to make, lets check the recipe!

Portuguese Watercress Soup • Sopa de Agriões

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★★
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Super easy and delicious Portuguese watercress soup, its super creamy a favorite of adults and children.


  • Watercress – +/- 150gr
  • Carrot – 3
  • Pumpkin – +/- 500gr
  • Leek – +/- 150gr Half Stalk (The White Part)
  • Chickpeas – 20gr (Already cooked)
  • Olive oil – A pinch
  • Salt – A pinch


  1. Cut the carrots, pumpkin and leek into small cubes and add them to a large pan, followed by the chickpeas, a dash of olive oil and a pinch of salt.
  2. Heat up the water and add this to the pan just enough to cover the vegetables, you will adjust the water later, better to put less water first and then add more later than adding too much and you have a soup that is too liquid, and this soup you want a creamy broth.
  3. Cook for about 15 to 20 minutes over medium heat, mostly because i used pumpkin and it needs some time to cook completely, meanwhile wash the watercress and leave it to drain.
  4. Taste the vegetable broth to see if everything is well cooked and well seasoned.
  5. Take out of the stove and blend the soup with a hand blender until everything is smooth and creamy, add water until the soup is at your desired consistency, you want it creamy, add a dash of olive oil and adjust the salt.
  6. Finally add the watercress to the creamy broth, cut them coarsely with a knife or scissors, simmer for 5 minutes (or if you’re not serving the soup straight away, you can simmer for 2 minutes and remove the soup from the heat, the watercress will finish cooking while the soup cools down), taste the soup again and adjust the water and salt.
  7. Serve with a drizzle of olive oil or a dollop of sour cream, bon appetite!
Notes: I used carrots, pumpkin and just a couple of leftover chickpeas, but like i said you can make the broth with just carrots and potato or pumpkin and chickpeas, any combination of these 4 ingredients will work just fine.

This recipe for Portuguese Watercress Soup • Sopa de Agriões was originally created on BakeAfter.com. Esta receita de Sopa de Agriões foi publicada em português no Iguaria.com.


Per Serving: 98.5 calories; 2.75 g fat; 17.2 g carbohydrates; 3.1 g protein.

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