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Quick Cream of Watercress Soup

Jane Easton

Vegan watercress soup

A very nice variation on a traditional recipe. It is faster than usual because it is thickened with creamy, protein-rich white beans instead of potato.

  1. 1 tbsp vegan margarine (eg Pure, Vitalite, Suma or Biona)
  2. 2 tsp olive oil
  3. 1 onion, peeled and chopped roughly
  4. 1 large bunch of watercress OR 2 bags ready-washed watercress – keep a few small sprigs for garnish
  5. 500ml/18fl oz strong vegan stock – use 2 Green Oxo or 2 tsp vegan bouillon powder such as Marigold
  6. 2 tsp dried parsley OR 1 handful of fresh, chopped roughly
  7. 2 tins of white beans, eg butterbean, haricot, cannellini
  8. 1 pinch nutmeg
  9. Dash of soya milk or soya cream – or other unsweetened, plain plant milk such as coconut or rice
  10. Salt and lots of black pepper

Serves 4  – quickest if a hand blender is used, as blending can be done directly in the pan

  • In a medium-large saucepan, heat the margarine. When it is melted, add the oil. Fry the onion gently in the fat until it is translucent (softened but not brown).
  • Add the watercress and sauté for another few minutes.
  • Add the stock, parsley, beans and nutmeg. Bring to the boil then simmer for 15-20 minutes.
  • Blend until smooth. Taste and season – add more salt/pepper/nutmeg as desired. Add the soya milk or soya cream at this point.
  • Add the watercress sprigs just before serving.

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