A delectable, yet easy soup. You can easily halve the quantities – or make it all and freeze some for another day!
Top tip: try adding a tin of white beans (e.g. butter beans or white haricot beans) to the soup for extra goodness and flavour.
Serves: 4
Time to prepare: 25 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
- 1 tsp olive oil
- 1 onion, peeled and chopped
- 900ml/1¾ pints vegan stock
- 1 bunch/packet watercress – about 110g/4oz in weight
- 700g/1½ lbs potatoes, peeled and diced
- 2–3 tbsp dairy-free milk
- Salt & black pepper
To serve:
- 3–4 tbsp plain non-dairy yoghurt
Instructions
- In a large saucepan, sauté onion in the oil.
- Turn down heat and cover – cook for 5 minutes until the onion is translucent but not brown.
- Add a little stock if necessary to prevent sticking.
- Add the potatoes, and cook, covered for 5–10 minutes.
- Stir from time to time, adding a little stock to prevent sticking.
- Stir in rest of stock and bring to the boil.
- Cover pan and leave to simmer on a low heat for about 20–25 minutes or until the potatoes are cooked.
- Reserve some watercress sprigs for garnish then add rest of watercress to the soup.
- Add non-dairy milk to soup and then blend everything thoroughly.
- Season to taste.
- Serve the soup hot in bowls, each with a swirl of yoghurt and watercress garnish.
- Very good served with crusty wholemeal bread and a mixed bean salad on the side.
Kay Bagon
31 March, 2022
This is different from the demo.
He used peas, leeks, celery and lentils!
Also cumin and garlic gloves…
All not in this recipe.