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Watercress soup in a white bowl with pepper and olive oil.
Deborah Rainford

Easy 20 Minute Watercress Soup

5 from 2 votes
Vegan Watercress Soup! Packed with the peppery taste of fresh watercress and the heartiness of potatoes, this soup is perfect for a wholesome and satisfying meal. Topped with golden potato dices, crunchy croutons, and a dollop of lemon-pepper vegan yogurt, it's healthy comfort food.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 Servings
Course: Lunch, Soup
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 200 g watercress
  • 4 small new potatoes peeled and diced
  • 3 cups 750ml vegetable stock
  • 2 stalks of celery chopped
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 sprig of thyme
  • 1 lemon juice only
For Garnish:
  • Small potato diced and pan-fried
  • Croutons
  • Lemon pepper vegan yogurt
  • Olive oil

Method
 

  1. Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat.
  2. Add the onion and garlic to the pot. Sauté until they become fragrant and translucent.
  3. Stir in the celery and thyme, and cook for an additional minute.
  4. Pour in the vegetable stock and bring the mixture to a boil.
  5. Once boiling, add the diced potatoes and cook until they are tender, about 15 minutes.
  6. Add the watercress to the pot and boil for 2 more minutes.
  7. Carefully transfer the soup mixture to a blender. Blend until it becomes a smooth and creamy soup. *You can leave the soup in the pot and use an immersion/ stick blender to blend the soup.
    Taste and adjust the seasoning and add in the lemon juice. *Start with the juice from 1/2 the lemon and add more if desired.
  8. In a separate pan, fry the diced potato for garnish until golden and cooked through. *This is optional.
  9. Serve the soup in bowls, topped with fried potato dices, croutons, and a dollop of lemon pepper vegan yogurt. Drizzle with a bit of olive oil for an extra touch.

Notes

  • For a smoother soup, strain it through a sieve after blending.
  • If you prefer a thinner consistency, adjust by adding a bit more vegetable stock.
  • Always be cautious when blending hot liquids; start at a low speed and increase gradually.
  • The lemon pepper vegan yogurt adds a zesty twist, but you can substitute it with plain vegan yogurt if preferred.