The BBC Good Food logo
Watercress soup with bacon dumplings

Watercress soup with bacon dumplings

A star rating of 5 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Take this simple green soup from light lunch to dinner party starter with a mouth-watering, meaty garnish of streaky bacon dumplings

  • Freezable (soup only)
Nutrition: per serving
low infat12g


  • 25g butter
  • 2 garlic cloves , crushed
  • 2 onions , finely chopped
  • 4 large floury potatoes (about 800g/ 1lb 12oz), chopped into small cubes
  • 200g watercress , leaves picked and stalks chopped
  • 2 tbsp fresh horseradish , grated (about 25g/1oz unpeeled weight)
  • 1 ½l vegetable stock
  • olive oil , for drizzling (optional)

For the dumplings

  • 8 streaky bacon rashers, finely chopped
  • 3 tbsp fresh breadcrumbs
  • small pack flat-leaf parsley , finely chopped


  • STEP 1

    To make the dumplings, mix the bacon with the breadcrumbs and parsley. Shape into 18 balls – the bacon fat will hold the dumplings together. Cover and put in the fridge.

  • STEP 2

    Melt the butter in a large saucepan over a medium heat. Add the garlic and onions, and cook for 10 mins until soft. Add the potatoes, watercress stalks and horseradish, and cook for a few mins more, then add the stock and bring everything to a simmer.

  • STEP 3

    When the potatoes are tender (this should take 8-10 mins), stir in most of the watercress leaves, put the dumplings into the soup and let them poach for 3-4 mins or until cooked through.

  • STEP 4

    Gently lift out the dumplings with a slotted spoon and put to one side. Whizz the soup in a blender and season. Divide between 6 bowls and top each with 3 dumplings. Drizzle with olive oil, if you like, and serve with the reserved watercress leaves on top and plenty of black pepper.


If you want to get ahead, make the soup the day before and reheat just before serving. You can also make the dumplings a day in advance. Roll, cover and leave in the fridge, ready to be cooked in the soup.

Recipe from Good Food magazine, May 2015

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

Sponsored content