Watercress Soup
This delicious and beautiful soup is a favorite in France and Belgium and is quick to make. The watercress adds a delightful peppery flavor and a powerful nutritious boost.
Makes 4 servings
Ingredients
- Olive (or avocado) oil spray
- 4 shallots, diced
- 2 ribs celery, diced
- 2 medium potatoes (about 10 oz), peeled and diced
- 2 1/2 cups vegetable stock
- 1/3 cup raw cashews
- 10 oz. watercress
- 1/2 cup unsweetened plant milk (such as soy, almond, or oat), plus more to thin
- Ice cubes (optional for cooling)
- Salt and pepper
Optional garnishes:
- Cashew cream (with a dash of lemon) or yogurt, thinned and drizzled on top – this is highly recommended!
- A few fresh watercress leaves
- Pepitas (shelled pumpkin seeds)
Instructions
- Spray a large pan with oil spray and heat over medium heat. Add shallots and celery, and cook on low until softened, about 5 minutes.
- Add potatoes, raw cashews, and vegetable stock. Simmer for about 20 minutes or until potatoes are tender.
- Add watercress and simmer briefly to wilt, about 2 minutes.
- Remove from heat and cool slightly (this is particularly important if your blender has a glass jar) by adding ½ cup ice cubes and stirring until melted, or allowing to cool slightly, uncovered, off the heat.
- Place ingredients in a high-powered blender and blend until smooth, adding ½ cup plant milk – or more as needed to thin to desired consistency. Stir and taste, adding salt and pepper if desired. (We don’t use any).
- Garnish, serve, and enjoy.
Adapted from HungryHealthyHappy.com