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

Leek Potato and Watercress Soup [vegan]

A twist on a classic , this Leek Potato and Watercress Soup is deliciously creamy and smooth.
4.5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups
Cuisine English
Servings 6 people
Calories 152 kcal


  • saucepan
  • Blender


  • 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


  • 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.


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