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Courgette and Watercress Soup with Brie Toast


This is the kind of soup that'll leave you feeling satisfied and warm inside.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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  • 2 leeks, chopped
  • 2 potatoes, peeled and diced
  • 50 g butter
  • 1 L chicken or vegetable stock
  • 500 g courgettes (baby marrows), diced
  • 1 packet (100 g) watercress (remove large stems)
  • juice and zest of 1/2 lemon
  • salt and pepper
  • 1/2 C (125 ml) cream (optional)

Brie toast

  • 1 baguette, sliced
  • 1 wedge of brie, sliced


Sauté the leeks and potatoes in butter, until soft. Add the stock and bring to the boil. Add the courgettes and simmer for about 15 minutes, or until the potatoes are soft. Remove the soup from the heat, add the watercress, cover and allow to stand for 5 minutes. Use a stick blender and pulse until the soup is smooth and velvety. Season with lemon juice and zest and season to taste. If using, add the cream now.


Brie toast

Arrange a bit of brie on each slice of baguette and place under the grill until the bread is crispy and the brie is melted.

Serve the soup with the brie toast and enjoy!