Quick Cream of Watercress Soup

 Vegan

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A very nice variation on a traditional recipe. It is faster to make than usual because it is thickened with creamy, protein-rich white beans instead of potato.
Serves: 
4
Time: 
25 minutes - quickest if a hand blender is used directly in the pan
Diabetic friendly
Gluten free
No nuts
No sesame
Reduced sugar
Ingredients: 
1 tbsp vegan margarine (eg Pure, Vitalite, Suma or Biona)
2 tsp olive oil
1 onion, peeled and chopped roughly
1 large bunch of watercress OR 2 bags ready-washed watercress – keep a few small sprigs for garnish
500ml/18fl oz strong vegan stock – use 2 Green Oxo or 2 tsp vegan bouillon powder such as Marigold
2 tsp dried parsley OR 1 handful of fresh, chopped roughly
2 tins butter beans
1 pinch nutmeg
Dash of soya milk or soya cream
Salt and lots of black pepper
Method: 

1. In a medium-large saucepan, heat the margarine. When it is melted, add the oil. Sauté (gently fry) the onion in the fat until it is translucent (softened but not brown).

2. Add the watercress and sauté for another few minutes.

3. Add the stock, parsley, beans and nutmeg. Bring to the boil then simmer for 15-20 minutes.

4. Blend until smooth. Taste and season – add more salt/pepper/nutmeg as desired. Add the soya milk or soya cream at this point.

5. Add the watercress sprigs just before serving.

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