Watercress soup with bacon dumplings

Watercress soup with bacon dumplings

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(1 ratings)

Prep: 30 mins Cook: 30 mins


Serves 6
Take this simple green soup from light lunch to dinner party starter with a mouth-watering, meaty garnish of streaky bacon dumplings

Nutrition and extra info

  • soup only

Nutrition: per serving

  • kcal306
  • fat12g
  • saturates5g
  • carbs34g
  • sugars6g
  • fibre6g
  • protein12g
  • salt2.2g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 garlic cloves, crushed
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 large floury potatoes (about 800g/ 1lb 12oz), chopped into small cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g watercress, leaves picked and stalks chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp fresh horseradish, grated (about 25g/1oz unpeeled weight)
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 1½ l vegetable stock
  • olive oil, for drizzling (optional)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the dumplings

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


  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.

  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.

  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.

  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.

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Comments, questions and tips

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26th May, 2015
Love the idea of horseradish in the soup. Seems an obvious addition now I think about it but has never occurred to me to use it before. I generally use chicken stock instead of vegetable in watercress soup. I'm not so sure about the bacon dumplings. I often top watercress soup with crispy bacon, just don't like the idea of poached bacon.
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