Watercress soup

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Watercress: an under-rated and exciting plant to cook with.

Serves 6-8

Ingredients 

  • 6 2/3 - 9 cups (1.5-2kg) of potatoes
  • 6 1/2 cups (200-220g) of watercress (two bags)
  • 1 medium onion
  • Salt and pepper, to taste

Method

  1. Cut and fry the onion with some oil in a large pan for five minutes, stirring regularly.
  2. Peel and slice the potatoes into small chunks, and add them to the onion for 5-10 minutes.
  3. Boil a kettle and pour the hot water over the potatoes and onions until it is just covering them.
  4. Bring to the boil and then simmer for a further 15-20 minutes, or until potatoes are soft.
  5. Once they are soft, add the watercress, pepper and salt, and blend them all together. Serve with fresh bread.

Alternative watercress soup recipe - try them both, see which you prefer

Serves 4

Ingredients

  • 1/4 cup (2 oz / 55g) vegan margarine
  • 1 medium onion, chopped
  • 2 bunches of watercress
  • 7/8 cup (4 oz / 115g) plain flour
  • 3 2/3 cups (1 1/2 pt / 916ml) vegetable stock
  • 1 1/4 cups (1/2 pt / 310ml) soya milk
  • 5/8 cup (1/4 pt / 156ml)  soya cream
  • Seasoning

Method

  1. Melt margarine in pan. Fry onion and watercress for a few minutes.
  2. Add flour. Stir well. Remove from heat.
  3. Stir in stock and milk gradually then return to heat and stir until soup thickens.
  4. Season and serve with a swirl of soya cream.
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