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Leek, Potato and Watercress Soup [vegan] by The Flexitarian - Le Flexitarien Annabelle Randles ©

Leek Potato and Watercress Soup [vegan]

Published on March 19, 2019 | In | By
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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!).

 

Leek, Potato and Watercress Soup [vegan] by The Flexitarian - Le Flexitarien Annabelle Randles ©

 

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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

  1. Heat some oil in a large saucepan. Gently fry sliced onion until soft and golden.
  2. Add chopped leeks, potatoes and crushed garlic. Cook for a few minutes. Add vegetable stock and watercress.
  3. Bring to a boil then cook half covered under medium heat for 20 minutes until vegetables are soft.
  4. Blend to a smooth consistency when done. Add almond milk. Season to taste with salt and pepper.

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