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Watercress & Leek Soup

Watercress & Leek Soup recipe image
This Watercress and Leek Soup is a celebration of fresh, garden-to-table flavors. It combines the mild, oniony sweetness of slow-cooked leeks with the bright, peppery punch of fresh watercress for a soup that is both comforting and invigorating. The texture is silky and smooth, achieved by blending the vegetables with a light stock and a touch of cornstarch for body. It&# 226;ÂÂs a vegan-friendly dish that feels luxurious yet simple to prepare. Perfect for a quick lunch, a light dinner starter, or a warming bowl on a crisp autumn afternoon, this soup highlights the natural flavors of its ingredients without heavy creams or cheeses. It pairs beautifully with crusty bread or a simple green salad.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 69.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Watercress and Leek Soup is a celebration of fresh, garden-to-table flavors. It combines the mild, oniony sweetness of slow-cooked leeks with the bright, peppery punch of fresh watercress for a soup that is both comforting and invigorating. The texture is silky and smooth, achieved by blending the vegetables with a light stock and a touch of cornstarch for body. It&# 226;ÂÂs a vegan-friendly dish that feels luxurious yet simple to prepare. Perfect for a quick lunch, a light dinner starter, or a warming bowl on a crisp autumn afternoon, this soup highlights the natural flavors of its ingredients without heavy creams or cheeses. It pairs beautifully with crusty bread or a simple green salad.
Ingredients
  • 1 pound Leeks, trimmed, washed &
  • 2 bunches Watercress, washed
  • 1/2 oz Margarine
  • 3.5 cups Vegetable Stock
  • 1 teaspoon Cornstarch
  • Salt & pepper to taste
Directions
  1. 1
    Slice the leeks thinly.
  2. 2
    Melt the margarine in a large pot over low heat.
  3. 3
    Add the sliced leeks and watercress to the pot.
  4. 4
    Cover the pot and cook for 15 minutes, stirring occasionally to prevent browning.
  5. 5
    Pour in the vegetable stock and bring to a boil.
  6. 6
    Reduce heat and simmer for 10 minutes.
  7. 7
    Dissolve cornstarch in a small amount of cold water.
  8. 8
    Stir the cornstarch mixture into the soup and cook for one minute until thickened.
  9. 9
    Blend the soup until smooth using an immersion blender or countertop blender.
  10. 10
    Season with salt and pepper to taste.
  11. 11
    Reheat gently if necessary and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 69.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 45.4mg2%
Total Carbohydrate 15.9g6%
Dietary Fiber 2.0g8%
Sugars 5.7g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; avoid boiling vigorously after adding cornstarch to prevent separation.

For a richer flavor, you can substitute the margarine with olive oil or vegan butter.

If you prefer a thicker soup, increase the cornstarch slightly or simmer the soup longer before blending to reduce the liquid.

Watercress has a strong flavor; if you are new to it, start with a smaller amount or balance it with a squeeze of lemon juice.

Keywords: watercress, leek, soup, vegan, green soup, vegetable broth, healthy, easy, quick meal, vegetarian, comfort food, winter soup, blended soup, plant-based
Read it online: https://www.chefs-mate.com/recipe/watercress-leek-soup-2/