Chilled Watercress, Spring Nettle, And Sorrel Soup
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant chilled watercress, spring nettle, and sorrel soup is a celebration of early season greenery. Combining the peppery bite of watercress with the earthy notes of young nettles and the sharp, lemony brightness of sorrel, it offers a sophisticated balance of flavours. This vegetarian dish is remarkably refreshing, making it an ideal choice for a light lunch on a warm day or as an elegant starter for a seasonal dinner party.
Rich in nutrients and beautifully textured, this healthy homemade soup relies on simple techniques to preserve the vivid colour of the woodland herbs. By chilling the components separately before blending, you maintain a crisp, clean finish. Serve it in chilled bowls with a swirl of rich crème fraîche and a drizzle of quality olive oil for a truly restorative spring meal.
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Ingredients for Chilled Watercress, Spring Nettle, And Sorrel Soup
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
350g watercress (3 to 4 bunches)
110g spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 60g )
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish
How to make Chilled Watercress, Spring Nettle, And Sorrel Soup
Back to contentsIn a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 950ml stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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