Hey Friends! Happy Wednesday! First things first. I really need to talk up this soup. This soup being the Vegan 15 Minute Watercress Soup. Whoa. It’s soooo simple and so truly amazing! Now, it’s not a huge departure from what we normally do here at WO. But, it is a little off the beaten path. Firstly, the cost of making this soup will be literally pennies per bowl. Secondly, mid-week time saver. Ummmm, yes please! Thirdly, superfoods dinner. You betcha. So already, before we even talk about the smooth creaminess of this, soup, or the peppery fresh flavour, or the fact that it’s super rich in iron and vitamins. We’re already winning.
Not too shabby for 15 minutes on a mid week cooking sesh, no? Now, let’s be clear, the idea for this soup came about because as we wait for strawberries to get plentiful and we wait for the price of asparagus to drop a little (srsly, why so pricey, right now, asparagus?) 😳 I thought that we needed something that uses one of those “in-between season” kinds of vegetables. Except that watercress needs more respect than to be thought of as “in-between” anything.
These little deep green leaves are where flavour lives. Flavour not only lives in these leaves, it throws a party and invites it’s friends. These little green gems are packed with peppery, almost lemony flavour. And when they get a little help from some onion and celery, they really come alive. When I made this soup, there was the need for soul satisfying thickness. ‘Cause isn’t that always the need with a soup? So instead of cream, I used new season new potatoes. That’s right people. We’re hitting all the seasonal veg right now.
Other than watercress love going on, it’s pretty quite ’round here for a Wednesday. Maybe that’s cause I’m contemplating a million other watercress recipes right now and wondering if I could just start to dedicate a whole website to this humble green leaf…. okay, maybe not. But, this soup is that good, that you’ll be wondering how you’re going to get it in at every meal.
15 Minute Watercress Soup
For the soup
- 200 g watercress reserve some leaves for garnish
- 4 small potatoes diced
- 750 ml veggie stock
- 2 stalks of celery finely chopped
- 2 cloves garlic grated
- 1 small onion diced
- 1 sprig of thyme
- small potato dice pan fried
- lemon pepper vegan yogurt
- olive oil
Heat 1 Tbsp of oil in a medium sized pot.
Sauté the onion and garlic together.
Add the celery and thyme and heat for 1 minute.
Add the stock and bring to the boil.
Add the watercress to the stock and boil for 2 minutes.
Place the liquid in a blender and blitz until it is a smooth creamy soup.
Fry the potato cubes in a frying pan until golden and cooked through.
Place the soup in bowls and garnish with potatoes, croutons and vegan yogurt.