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Watercress Soup

Category: Soups

Suitable for a: vegan diet



97g/3 ½ oz fresh watercress

20g/½ oz any dairy-free butter substitute

1 onion, chopped

115g/4oz potatoes, peeled and chopped

1.2 litres/2 ½ pints vegetable stock



Serves: 2

1. Wash the watercress with cold water and remove the leaves from the stalks of the watercress and set aside. Chop the stalks.

2. Melt the butter substitute in a large saucepan over a medium heat.

3. Add the onion and cook for 5 minutes.

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.

5. Bring to the boil, then cover and simmer for 20 minutes.

6. Stir in the watercress leaves and remove from the heat.

7. Blend the soup in a blender or food processor for 2 - 5 minutes, or until smooth.

8. Gently reheat the soup until hot.

Additional comments:


Grated nutmeg can be served on the soup if liked.
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