A twist on a classic, this Leek Potato and Watercress Soup is deliciously creamy and smooth. The watercress adds a invigorating peppery note, perfect for this time of the year when we are still experiencing cold days while longing for spring.
Whether for lunch, dinner, or after a yoga class when the weather is chilly, soup is always my nutritious meal option.
I prepare a batch of soup at least once a week. It not only helps me get the kids to eat more vegetables but also ensures that I can make the best of seasonal vegetables, especially when I have odds and ends lurking in the fridge (which happens a lot!).
This dairy-free soup uses almond milk | image/The Flexitarian
- 2 Tbsp vegetable oil
- 1 medium onion
- 2 garlic cloves
- 400g leeks [14 oz]
- 450g potatoes [1 lb]
- 80g watercress [2.8 oz]
- 1.25 litre of vegetable stock [US 5 cups]
- 125ml almond milk [US 1/2 cup]
- Salt & pepper
- Heat some oil in a large saucepan. Gently fry sliced onion until soft and golden.
- Add chopped leeks, potatoes, and crushed garlic. Cook for a few minutes. Add vegetable stock and watercress.
- Bring to a boil then cook half covered under medium heat for 20 minutes until vegetables are soft.
- Blend to a smooth consistency when done. Add almond milk. Season to taste with salt and pepper.
Want more soup in your life? This vegan fiskesuppe, or Norwegian fish soup, is sure to hit the spot. It’s smoky, fishy, creamy, and the perfect way to dip your toes into traditional Norwegian cuisine, vegan style. The conventional version contains root vegetables and large chunks of fish. The plant-based recipe sees smoked tofu taking the place of fish meat. Oyster mushrooms, celery, leek, and garlic turn up the taste, but you can also trade out the vegetables for other root vegetables that you prefer, like carrots, parsnips, or celeriac. The recipe requires dairy-free butter and Oatly’s creme fraiche – yum!
You can also whip up this dairy-free double cheesy cheddar broccoli soup. It’s creamy, super comforting, warming, and, of course, cheesy. The cheese flavor stems from nutritional yeast, the creaminess comes from potatoes and cashews, and miso brings an umami flavor as well as probiotics, which are good for gut health. If broccoli isn’t your thing, you can blend it down into the soup as smoothly as you like. Feel free to top it with some shredded vegan cheese (cheddar or parmesan work well), and some extra cracked black pepper. As an added bonus, you can make this soup in large batches and store it in the freezer.
This plant-based Spanish Ajo Blanco soup recipe could be your new favorite. The soup is made with whole wheat bread, olive oil, and apple cider vinegar and it’s garnished with bell pepper vegan cream.
This was was republished with permission from The Flexitarian.