Jane Easton
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.
Serves 4 – quickest if a hand blender is used, as blending can be done directly in the pan
1 tbsp vegan margarine
2 tsp olive oil
1 onion, peeled and chopped roughly
1 large bunch of watercress OR 2 bags ready-washed watercress – keep a few small sprigs for garnish
500ml/18fl oz strong vegan stock – use 2 Green Oxo or 2 tsp vegan bouillon powder such as Marigold
2 tsp dried parsley OR 1 handful of fresh, chopped roughly
2 tins of white beans, eg butterbean, haricot, cannellini
1 pinch nutmeg
Dash of soya milk or soya cream – or other unsweetened, plain plant milk such as coconut or rice
Salt and lots of black pepper
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.
Serves 4 – quickest if a hand blender is used, as blending can be done directly in the pan
1. 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).
2. Add the watercress and sauté for another few minutes.
3. Add the stock, parsley, beans and nutmeg. Bring to the boil then simmer for 15-20 minutes.
4. Blend until smooth. Taste and season – add more salt/pepper/nutmeg as desired. Add the soya milk or soya cream at this point.
5. Add the watercress sprigs just before serving.
Why not try this pea soup too?
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