Vegan Watercress Soup
Dive into a bowl of vibrant, silky Vegan Watercress Soup—an impressive blend of wholesome ingredients and bold flavors that promise to nourish and delight. Featuring the peppery zest of fresh watercress paired with creamy plant-based milk, earthy potatoes, and aromatic onion and garlic, this soup is both nutritious and comforting. Ready in just 35 minutes, it's perfect for busy weeknights yet sophisticated enough for entertaining. The recipe emphasizes accessibility, using simple pantry staples like vegetable broth and olive oil while allowing for custom garnishes like parsley or vegan sour cream to elevate each serving. Whether you’re vegan or just seeking a healthier take on classic watercress soup, this dish offers a rich, satisfying experience that’s both dairy-free and plant-powered.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups watercress, rinsed and trimmed
- 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy milk)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 2 tablespoons vegan sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped celery. Cook for another 2 minutes, stirring frequently to prevent burning.
Add the diced potatoes to the pot and stir to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the potatoes are tender.
Add the watercress to the pot and cook for 2 more minutes until it wilts.
Remove the pot from the heat and let it cool slightly.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, ensuring you leave space for the steam to escape.
Return the blended soup to the pot and stir in the plant-based milk, lemon juice, salt, and black pepper. Adjust the seasoning to taste.
Warm the soup gently over low heat if needed, but do not let it boil.
Ladle the soup into bowls and garnish with chopped fresh parsley and a swirl of vegan sour cream, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 727 mg | 56% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4256 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
