Watercress Soup
This vibrant peppery soup is incredibly straightforward to pull together, wonderfully filling, and smooth. An ideal freezer batch option.
Ingredients
- 3 onions
- 3 large potatoes
- 6 tbsp vegetable oil
- 3 vegetable stock pots
- 1.5L water
- 3 bags of fresh watercress
- 250g soya cream alternative
- 3/4 tsp salt
- 1/4 tsp black pepper
- Fresh baby spinach leaves (for garnish)
Method
Step 1: Slice the Base Produce
Roughly chop your onions and large potatoes, keeping the potato skins completely on for extra texture and nutrition.
Step 2: Sauté the Aromatics
Add your chopped potato and onion chunks directly into a deep soup pot containing the vegetable oil. Fry and sweat the base layers for 10 minutes.
Step 3: Pour the Stock Liquid
Stir your three vegetable stock pots directly into the base, then submerge by pouring in the full 1.5L of water. Bring to a rolling bubble and boil out for 15 minutes.
Step 4: Wilt the Fresh Watercress
Give your watercress bunches a quick rough chop and drop them straight into the hot liquid pot, letting the greens simmer down for 5 minutes.
Step 5: Process into a Smooth Velvet Puree
Turn the burner flame completely off. Submerge an immersion hand blender and process the contents thoroughly until completely smooth, silky, and uniform green.
Step 6: Swirl the Soya Cream
Pour your rich soya cream alternative right into the pureed green base. Add your salt and black pepper seasonings, stirring together to integrate fully. Serve warm with an extra elegant swirl of cream and a fresh baby spinach leaf garnish.
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