Leek Potato and Watercress Soup [vegan]

Name: Leek Potato and Watercress Soup [vegan]
Prep time: 10 min
Total time: 20 min
Ingredients: 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

Published on March 19, 2019 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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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!).

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

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

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.