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Watercress Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
97g/3 ½ oz fresh watercress<br><br>
20g/½ oz any dairy-free butter substitute<br><br>
1 onion, chopped<br><br>
115g/4oz potatoes, peeled and chopped<br><br>
1.2 litres/2 ½ pints vegetable stock<br><br><br><br><br><br>
Serves: 2<br><br><br><br>
1. Wash the watercress with cold water and remove the leaves from the stalks of the watercress and set aside. Chop the stalks.<br><br>
2. Melt the butter substitute in a large saucepan over a medium heat.<br><br>
3. Add the onion and cook for 5 minutes.<br><br>
4. Add the potatoes, mixing them well with the onion. Then add the watercress stalks, again mixing them in well with the onion and potatoes.<br><br>
5. Bring to the boil, then cover and simmer for 20 minutes.<br><br>
6. Stir in the watercress leaves and remove from the heat.<br><br>
7. Blend the soup in a blender or food processor for 2 - 5 minutes, or until smooth.<br><br>
8. Gently reheat the soup until hot.<br><br><br><br><br><br>
Additional comments:<br><br>
Grated nutmeg can be served on the soup if liked.
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