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Karla Zazueta

Watercress Soup with Nopalitos Salad Recipe

A silky, vibrant watercress and potato soup served with a fresh Mexican nopalitos salad (cactus salad). This dish is light, nutritious, and full of contrast—warm, creamy soup paired with a tangy, crunchy topping.
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Prep Time 15 minutes
Servings: 2 people
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

For the Watercress Soup
  • 3 bunches fresh watercress washed
  • 1 large potato peeled and diced small
  • 1 small garlic clove finely chopped
  • ½ white onion chopped
  • 1 pint 2 cups vegetable stock
  • 2 tablespoon rapeseed oil or olive oil
  • ½ teaspoon salt
For the Nopalitos Salad
  • 2 cups cooked nopalitos cactus, diced
  • 2 tomatoes chopped
  • ½ white onion finely chopped
  • 3 tablespoon fresh coriander cilantro, chopped
  • ¼ teaspoon dried oregano
  • ¼ cup crumbled queso fresco or feta
  • ½ jalapeño finely chopped (optional)
  • ¼ teaspoon salt

Equipment

  • 1 Electric hand mixer

Method
 

Cook the soup base
  1. Heat the oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened but not browned.
  2. Add the diced potato and garlic. Stir for 1 minute to coat in the oil and release flavour.
  3. Pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes, or until the potato is completely soft.
  4. Stir in the watercress and cook for 1–2 minutes until just wilted and bright green.
  5. Remove from heat. Blend until completely smooth and creamy using a blender or immersion blender.
  6. Season with salt to taste. Set aside and keep warm.
Make the nopalitos salad
  1. In a mixing bowl, combine the diced nopalitos, tomatoes, onion, coriander, oregano, and jalapeño (if using). Add crumbled cheese and gently mix. Season with salt to taste.
  2. Ladle the warm watercress soup into shallow bowls. Spoon the nopalitos salad into the centre or on top.
  3. Serve immediately with warm tortillas or tostadas if desired.