Monday, 12 May 2014

Vegan Recipe: Easy Watercress & Potato Soup

Vegan Watercress Soup

I adore watercress. It's got such a unique combination of spicy bitterness and is such a versatile green. Delicious for salads but hearty enough to stand up to a bit of cooking. No to mention that it's generally pretty cheap, available almost year round and has some nutritional vitals that are out of this world. Yes and Yum.  

I grabbed a bag the other day and whipped up this tasty bowl of soup that would have served two, it I hadn't eaten it all!

Vegan Recipe: Easy Watercress & Potato Soup

Serves 2


1/4 onion, chopped
2 cloves of garlic
1 tbsp vegan margarine
500 ml vegetable stock
4-5 small potatoes chopped (with or without skins is up to you I generally go with skins)
100 g watercress
2 tbsp almond milk


  1. Saute onion and garlic in margarine on low/medium heat until onions are soft.
  2. Add coarsely chopped potatoes and stock to pan, then bring to a boil. Reduce heat to a simmer and cover for about 10 minutes or until the the potatoes fall off the fork when you give them a poke.
  3. When the potatoes are soft, add the watercress to the pan and stir until the leaves wilt into the spuds. 
  4. Add the almond milk and stir for another minute or so.
  5. Remove pan from heat and blend mixture into a soup using a hand blender or tabletop blender.
  6. Once smooth, return to heat and stir for another minute or so before serving.
  7. Grab some bowls and dig in.

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