The first time I made Gordon Ramsay’s Spinach and Watercress Soup, I thought, “Okay, it’s green. It’s soup. It’ll be fine.” But then I took a spoonful… and wow. It was like someone blended a whole farmers market into silk. Bright, peppery, smooth — nothing boring about it.
Of course, my first attempt wasn’t flawless. I overcooked the greens (rookie move) and turned this gorgeous emerald soup into something closer to army fatigue. But once I nailed Gordon’s quick-blanch method and added that swirl of crème fraîche? Chef’s kiss.
This soup isn’t just healthy — it’s elegant. It’s that rare combo of clean and indulgent, fresh and comforting. Perfect for dinner parties or a Tuesday night when you need a reset that still tastes like effort.
Why Gordon Ramsay Spinach and Watercress Soup Works & Where Most Go Wrong
- They overcook the greens. It kills the vibrant color and flavor. Blanching is key.
- They skip the ice bath. This stops the cooking immediately and locks in that bright green.
- They don’t blend it enough. You want silky-smooth, not lumpy or gritty.
- They use water instead of stock. Big flavor mistake — use good-quality veg or chicken stock.
- No garnish = no soul. Ramsay always adds crème fraîche, herbs, or a drizzle of herb oil for contrast.
What Gordon Ramsay Says About Spinach and Watercress Soup
Gordon’s all about balance here — he calls it “a vibrant, peppery soup that cleanses the palate but still comforts.” He builds flavor with a base of sautéed onion and garlic, then adds spinach and watercress at the very end to preserve freshness and color.
How I Make Gordon Ramsay Spinach and Watercress Soup My Way
Gordon’s version is clean, classic, and all about timing. I keep his base — onions, garlic, stock — but I’ve learned to add just a touch of lemon zest right at the end. It lifts everything and plays beautifully with the peppery watercress.
Sometimes, if I want a creamier texture without cream, I’ll blend in half a small boiled potato for body. Works like a charm. And if I’m feeling extra (and have leftovers), I’ll drizzle a little basil oil on top. It makes people think you went to culinary school.
And yes — I always do the ice bath. Without it, the soup turns dull. With it? You get that electric green that just screams “fresh.”
Ingredients For Gordon Ramsay Spinach and Watercress Soup (with my notes)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 cups vegetable stock (or chicken stock for more depth)
- 3 cups baby spinach, packed
- 2 cups watercress, stems removed if thick
- 1 tsp lemon zest
- Salt and black pepper, to taste
Optional:
- ½ small boiled Yukon gold potato (for body, not classic but helpful)
- 2 tbsp crème fraîche, for garnish
- Fresh chives or basil oil, to finish
🌿 Watercress has bite — it balances the spinach’s sweetness. Don’t skip it.
How To Make Gordon Ramsay Spinach and Watercress Soup Step By Step
- Sauté the base. In a large pot, heat olive oil and butter over medium heat. Add chopped onion and garlic, and cook until soft and translucent (about 5 minutes).
- Add the stock. Pour in the vegetable (or chicken) stock and bring to a gentle simmer.
- Blanch the greens. In a separate pot, boil water and blanch spinach and watercress for 30 seconds. Immediately transfer to an ice bath to stop cooking and lock in color.
- Drain and blend. Drain the greens well and add them to a blender with the hot stock mixture. Add lemon zest and optional boiled potato. Blend until completely smooth.
- Season and reheat. Pour the soup back into the pot, season with salt and pepper, and reheat gently. Do not boil or you’ll lose that bright green color.
- Serve. Ladle into warm bowls and top with a spoonful of crème fraîche and fresh herbs or a drizzle of herb oil.
🥄 Mini tip: Blend in batches if your blender is small — and always let steam escape to avoid soup explosions.
Gordon Ramsay Spinach and Watercress Soup
Rate this RecipeIngredients
Equipment
Method
- Heat oil and butter in a pot. Add onion and garlic and sauté until soft.
- Add stock and bring to a simmer.
- Blanch spinach and watercress in boiling water for 30 seconds, then shock in an ice bath.
- Drain greens and blend with stock, lemon zest, and optional potato until smooth.
- Return soup to pot, season with salt and pepper, and heat gently (do not boil).
- Serve with crème fraîche and fresh herbs or oil drizzle.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Skipping the ice bath. The color went army green, and the flavor dulled.
Fix: Now I have a bowl of ice water ready before I even boil the greens. - Mistake: Using water instead of stock. The soup tasted flat.
Fix: I use low-sodium chicken or veg stock — big flavor boost. - Mistake: Overblending hot soup. Steam built up and popped the lid.
Fix: I always vent the lid slightly and blend in short pulses if hot.
Pro Tips That Change The Game For Spinach and Watercress Soup
- Use a high-speed blender. A good blend is the difference between smooth and grainy.
- Prep the ice bath before blanching. Timing is everything.
- Strain if you’re going ultra-fancy. A fine mesh sieve gives that silky restaurant finish.
- Finish with acid. Lemon juice or zest adds brightness that transforms the flavor.
- Add a swirl. Crème fraîche, herb oil, or yogurt gives it contrast and visual pop.
Variations That Actually Hold Up For Spinach and Watercress Soup
- Chilled version: Blend and chill completely, then serve with crushed ice and mint.
- Add avocado: For a creamier, dairy-free version with healthy fat.
- Spicy twist: Blend in a little jalapeño or cayenne for a kick.
- Protein boost: Top with a poached egg like Gordon does in some versions — elegant and hearty.
How To Store & Use Leftover Spinach and Watercress Soup
- Fridge: Store in an airtight container up to 3 days. Best not to reheat more than once.
- Freezer: Avoid it — spinach-based soups lose their vibrant color and texture when frozen.
- Leftover ideas:
- Use as a sauce base for seared fish or chicken
- Serve in shot glasses as an appetizer
- Stir into risotto for extra greens and richness
FAQs
Can I use frozen spinach or watercress?
Yes, but expect a darker color and slightly different texture. Use fresh for that bright green Gordon-style look.
Is this soup served hot or cold?
Both! Gordon’s done chilled versions for summer, but it’s traditionally served hot with a swirl of crème fraîche.
Do I need to remove watercress stems?
Only if they’re thick or woody. Tender stems blend just fine and add flavor.
Can I skip the ice bath?
Technically yes — but you’ll lose the bright green color. I highly recommend keeping it.
How do I make this dairy-free?
Just skip the butter and garnish with olive oil instead of crème fraîche.
From My Kitchen To Yours
Once you taste how fresh and peppery this soup can be — with that silky finish — you’ll never call greens boring again. Trust the process (and the ice bath!).
