Spring Watercress Soup
A lovely and very nourishing Spring soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Diet: Vegan
Ingredients
Scale
1 large shallot, peeled and diced
2 sticks celery, diced
3 cloves garlic, minced
1 cup baby new potatoes, large dice
1/4 cup fresh mint
1 tablespoon chopped fresh chives
2 bunches of watercress
1 cup dry white wine (optional)
4 cups of good quality low-sodium vegetable broth
Juice of a lemon
1 tablespoon plain plant-based yogurt
Instructions
- Heat 1/3 cup broth in a medium/large saucepan, add the shallot, and cook for about 5 minutes until softened. Add the celery, garlic, and new potatoes, and cook for a further 3-4 minutes, adding a little more broth if the pan becomes dry.
- Add the mint, chives, and watercress, stir well, then pour in the wine if using. Allow the wine to bubble and cook for 2 minutes before adding the broth. Bring to the boil, turn down to a simmer and partially cover the pot.
- Cook until the potatoes are tender, about 15-20 minutes.
- Remove from the heat, puree the soup. Taste and add the juice of 1/2 a lemon, add more if desired.
- Swirl a tablespoon of plant-based plain yogurt to add a “creamy” texture.
- Enjoy.
Find it online: https://marycallan.com/spring-watercress-soup/