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Watercress Soup with Potato, Onion & Toasted Pumpkin Seeds

Watercress soupToday’s recipe for watercress soup with potato, onion and toasted pumpkin seeks comes from Aldo Zilli. Here’s a bit about him…

Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo and first learnt Italian home cooking from his mother in Italy and catering college.

You may have seen Aldo on various TV programmes, read his weekly columns or perhaps you’ve eaten in one of his many restaurants or cafes. The recipe for today’s soup was found on Aldo Zilli’s website and the full method can be found here.

Ingredients you will need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 kg (2 lb) potatoes, peeled and chopped
  • 1 litre (1¾ pints) hot vegetable stock
  • 150 g (5 oz) watercress
  • salt and freshly ground black pepper
  • 4 tablespoons pumpkin seeds, toasted
  • extra virgin olive oil, to drizzle

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