Vegan Watercress Soup

Creamy, vibrant, and packed with nutrients, this Vegan Watercress Soup is a delightful way to enjoy the peppery bite of fresh watercress in a healthy plant-based meal. Perfectly balanced with the creaminess of unsweetened plant-based milk, tender potatoes, and a hint of zesty lemon juice, this soup is as comforting as it is refreshing. The simple blend of pantry staples like vegetable broth and garlic brings out the natural flavors of the ingredients, while optional garnishes such as vegan sour cream and fresh parsley add an extra touch of elegance. Quick to prepare in just 35 minutes, this dairy-free and gluten-free recipe is ideal for busy weeknights or a light yet satisfying appetizer. Serve warm and savor the wholesome blend of earthy and bright flavors in every spoonful! Keywords: vegan watercress soup, plant-based soup, dairy-free soup, gluten-free recipe, healthy vegan meal.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups watercress, rinsed and trimmed
• 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy milk)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 2 tablespoons vegan sour cream (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and chopped celery. Cook for another 2 minutes, stirring frequently to prevent burning.

Step 4

Add the diced potatoes to the pot and stir to combine with the aromatics.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the potatoes are tender.

Step 7

Add the watercress to the pot and cook for 2 more minutes until it wilts.

Step 8

Remove the pot from the heat and let it cool slightly.

Step 9

Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, ensuring you leave space for the steam to escape.

Step 10

Return the blended soup to the pot and stir in the plant-based milk, lemon juice, salt, and black pepper. Adjust the seasoning to taste.

Step 11

Warm the soup gently over low heat if needed, but do not let it boil.

Step 12

Ladle the soup into bowls and garnish with chopped fresh parsley and a swirl of vegan sour cream, if desired.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(2154.3g)

Amount per serving	% Daily Value*
Calories	1119.0

Total Fat 45.1g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5064.6mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 24.1g
Protein 33.3g	0%

Vitamin D 100.0IU	0%
Calcium 906.0mg	0%
Iron 9.9mg	0%
Potassium 4946.4mg	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: 35.0%

Protein: 11.5%

Carbs: 53.6%