Name: Leek Potato and Watercress Soup [vegan]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp vegetable oil; 1 medium onion; 2 garlic cloves; 400 g leeks; 450 g potatoes; 80 g watercress; 1.25 litre of vegetable stock; 125 ml almond milk; salt & pepper

4.50 from 2 votes

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A twist on a classic, this leek potato and watercress soup is deliciously creamy and smooth.

Leek, Potato and Watercress Soup [vegan]

A twist on a classic, this leek potato and watercress soup is deliciously creamy and smooth. The watercress adds an 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!).

I hope you enjoy this leek potato and watercress soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Leek Potato and Watercress Soup [vegan]

A twist on a classic , this Leek Potato and Watercress Soup is deliciously creamy and smooth.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10

Cook Time 20

Total Time 30

Course Soups

Cuisine English

Servings people

Calories 152 kcal

Equipment

saucepan

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

2 Tbsp vegetable oil
1 medium onion
2 garlic cloves
400 g leeks
450 g potatoes
80 g watercress
1.25 litre of vegetable stock
125 ml almond milk
salt & pepper

Instructions

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.

Nutrition

Serving: 250gCalories: 152kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 52mgPotassium: 511mgFiber: 3gSugar: 4gVitamin A: 1539IUVitamin C: 30mgCalcium: 95mgIron: 2mg

Find this recipe online:

Leek Potato and Watercress Soup [vegan]

https://theflexitarian.co.uk/recipe-items/leek-potato-watercress-soup-vegan/

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Leek Potato and Watercress Soup [vegan]