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Photo of Chilled watercress soup with parmesan toasties by WW

Chilled watercress soup with parmesan toasties

7 - 8
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Not all soups need to be served hot. You can still enjoy soups in the summer months with this refreshing watercress, cucumber and mint soup, perfect with crusty parmesan toast.



1 cup(s), (1 bunch) sprigs picked


2 medium, peeled, coarsley chopped

Fresh mint

1 cup(s), plus extra to serve

Vegetable stock, liquid, salt-reduced

1 cup(s), (250ml)

99% fat-free plain Greek yoghurt

1 cup(s), (280g)


120 g, (12x10g slices)

Grated parmesan cheese

½ cup(s), (40g)

Ground cayenne pepper

½ tsp, (pinch)

Extra light sour cream

½ cup(s), (120g)

Fresh chives

2 tbs, snipped


  1. Using a food processor, process watercress, cucumber and mint for 30 seconds or until smooth, scraping down sides halfway through. Add stock and yoghurt and process for 20 seconds or until smooth and combined. Season with salt and pepper. Transfer to a medium bowl, cover with plastic wrap and chill until required.
  2. To make the toasties, heat grill on high. Place bread on a baking tray. Top with parmesan and cayenne pepper. Grill for 2-3 minutes or until golden.
  3. Pour soup into serving bowls. Top with a swirl of sour cream, extra mint, chive and ice. Serve with toasties.