Simple & Heavenly Watercress Soup
3 tablespoons vegan butter
1 1/4 cups potatoes, peeled and chopped (any thin-skinned white potatoes will work best)
1 1/4 cups yellow onion, chopped finely
kosher salt and pepper, to taste
2 1/3 cups vegetable stock
2 1/2 cups creamy milk alternative (I like MimicCreme)
2 bunches watercress, coarse stems removed and chopped
1. Melt vegan butter in a heavy-bottomed saute pan. When it foams, add the potatoes and onions; toss until well coated. Sprinkle with salt and freshly ground pepper.
2. Cover the pan and sweat the vegetables over low heat for 10 minutes. Add the stock and "milk," bring to a boil and cook until the potatoes and onions are soft.
3. Add the watercress and boil with the lid off for approximately 4-5 minutes, until the watercress is cooked. It will taste soft and tender. Do not overcook, or the soup will lose its fresh green color.
4. Puree the soup in a blender or food processor (I used an immersion blender). As with all soups, if you use a blender be sure to let it cool a little first or it may explode hot soup on you, due to the pressure that is created!
5. Divide among 6 soup bowls and serve immediately. Optionally, garnish with a swirl of nondairy sour cream.
Enjoy!
Source of recipe: This recipe is a very simple compilation of many recipes I found on the internet for watercress soup. The main inspiration was a recipe I found that is originally from Chef Darina Allen of Ballymaloe Cooking School in Ireland.
SO HOW'D IT GO?
This was my first time trying watercress and it was a lovely first impression. I didn't have vegan creamer so I just used soy milk and added a few Tbs. of nutritional yeast for richness and it was great. I can't wait to finish what little was left behind. Thanks for the recipe!
I sauteed a stick of celery with the onion and added leftover mashed potato after the liquid stage. A delicate tasting soup, definitely added to my soup repertoire. 3*
Oh my gosh, this sounds so tasty and simple to make! I can't wait to try cooking with elegant watercress.