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.
