| OWL Venice

Watercress & Potato Soup

Servings: 4 servings | Total Time: 30 minutes

With sweet onion, celery, fresh watercress, turkey broth, yellow potatoes, vegan yogurt and topped with a soft boiled egg

Watercress and Potato Soup Ingredients - sweet onion, celery, fresh watercress, owl turkey broth, yellow potatoes, vegan yogurt and topped with a soft boiled egg


  • 2 large eggs
  • 2 Tbsp olive oil 
  • 1 sweet onion *diced* (optional)
  • 6 yellow potatoes *cubed* (or sweet potatoes)
  • 4 stalks celery *diced*
  • 1 tsp ground mustard 
  • 3 cups turkey broth 
  • ½ cup coconut yogurt 
  • 2 cups fresh watercress
  • 1 lemon
  • Sea salt + pepper to taste
  • Garnish: fresh watercress, olive oil, & cracked pepper


  1. Prepare your veggies for the soup by dicing the onion and celery. Then peel and cut your potatoes into small cubes.
  2. Heat a large pot with a drizzle of olive oil and add in the onions and celery. Sauté for 6 minutes and then season with the ground mustard, salt and pepper. Add in your potatoes and continue to sauté for another 4 minutes.
  3. Pour in the turkey broth and bring to a boil. Reduce and let simmer for 20 minutes. When the potatoes are cooked all the way through add your soup to a blender with the vegan yogurt and fresh watercress. Puree until smooth and creamy. Season with more salt and pepper if desired.
  4. Bring a small pot of water to a boil and add in your two eggs. Cook for 6 minutes so they are soft-boiled. Peel the shells off and set aside. 
  5. Serve your soup with each portion topped with half of a soft-boiled egg, one slice of lemon, cracked pepper and a drizzle of olive oil. 


Watercress and potato soup being made

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.