Author Notes
Simple recipe packs a serious punch when it comes to flavor and nutrition. Spicy watercress is perfectly balanced by lovely spuds for a perfect quick and easy soup. —Roots n' Greens
Ingredients
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1/4
medium yellow onion, chopped
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2
cloves garlic
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1 tablespoon
vegan margarine
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500 milliliters
vegetable stock
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4-5
small potatoes chopped (with or without skins is up to you I generally go with skins)
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100 grams
watercress
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2 tablespoons
almond milk
Directions
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Saute onion and garlic in margarine on low/medium heat until onions are soft.
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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.
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When the potatoes are soft, add the watercress to the pan and stir until the leaves wilt into the spuds.
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Add the almond milk and stir for another minute or so.
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Remove pan from heat and blend mixture into a soup using a hand blender or tabletop blender.
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Once smooth, return to heat and stir for another minute or so before serving.
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Grab some bowls and dig in.
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