Mamta's Kitchen

Watercress Soup

Jal-Khumbi Soup

Mamta Gupta

This simple is very refreshing during summers. Amounts of vegetables are approximate only.

Serves 6-8


  • 3 large bunches of watercress, hard stems removed and roughly chopped

  • 1 onion, peeled and thinly sliced or chopped

  • 1-2 medium sized potatoes, peeled and chopped

  • 1 1/2 litre vegetable or chicken or meat stock

  • Salt to taste

  • Freshly ground black pepper to taste


  1. Heat a little stock and sweat onions in it, until soft.

  2. Add potatoes and rest of the stock.

  3. Bring to boil and simmer until potatoes are tender. Break them up a little with a spoon.

  4. Add watercress and stir for a few minutes.

  5. Taste and adjust salt.

  6. Turn off heat.

  7. Serve hot.

  8. You can blend it and serve with a dollop of sour cream or thick yoghurt stirred in.

  9. Also see Soup Selection.


  • It can be made in bulk, kept in the fridge and eaten when feeling a little peckish.

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