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

1. 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.
2. Add potatoes, raw cashews, and vegetable stock. Simmer for about 20 minutes or until potatoes are tender.
3. Add watercress and simmer briefly to wilt, about 2 minutes.
4. 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.
5. 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).
6. Garnish, serve, and enjoy.

Adapted from HungryHealthyHappy.com