Dairy-Free Watercress Soup

Bright, vibrant, and irresistibly creamy, this Dairy-Free Watercress Soup is a plant-based spin on a classic comfort dish that's as nourishing as it is flavorful. Made with peppery watercress, hearty russet potatoes, and silky unsweetened coconut milk, this recipe delivers a luscious, velvety texture without the need for any dairy. The addition of garlic, onion, and a splash of fresh lemon juice elevates the flavor profile, while the dish comes together with ease in under 45 minutes. Perfect as a light lunch or an elegant starter, this soup is gluten-free, vegan, and brimming with nutrients, making it a wholesome choice for any occasion. Serve it with a drizzle of olive oil or a sprig of watercress for a beautiful finish. Try this quick and easy dairy-free soup recipe today to savor its delightful mix of freshness and comfort!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 medium, peeled and diced russet potato
• 5 cups watercress
• 1 cup unsweetened coconut milk
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Step 3

Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn.

Step 4

Pour in the vegetable broth and add the diced russet potato. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Cover the pot and cook for 15-20 minutes, or until the potato is tender and easily pierced with a fork.

Step 6

Add the watercress to the pot and cook for 2-3 minutes, just until wilted.

Step 7

Remove the pot from the heat and let the soup cool slightly before blending.

Step 8

Using an immersion blender or carefully transferring in batches to a countertop blender, blend the soup until smooth and creamy.

Step 9

Stir in the unsweetened coconut milk, salt, black pepper, and lemon juice. Adjust seasoning to taste, if needed.

Step 10

Return the soup to the pot and gently warm over low heat if necessary.

Step 11

Serve the soup hot, garnished with a sprig of watercress or a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(1688.2g)

Amount per serving	% Daily Value*
Calories	902.4

Total Fat 40.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 4742.5mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 21.8g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 858.5mg	0%
Iron 8.3mg	0%
Potassium 3442.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 11.7%

Carbs: 48.9%