This Watercress and Leek Soup is a delightful blend of earthy sweetness and bright, peppery notes. The leeks provide a gentle, aromatic base, while the watercress adds a fresh, vibrant kick that elevates the dish beyond a standard vegetable soup. Perfect for chilly evenings or as a light starter for a holiday meal, this soup is incredibly comforting yet refreshing. It’s naturally vegan and gluten-free, making it accessible for many diets. The texture is smooth and velvety, achieved by blending the cooked vegetables until silky. ItâÂÂs a simple recipe that relies on high-quality stock and fresh greens for maximum flavor. Serve it warm with crusty bread for a satisfying, home-style experience that feels both elegant and nourishing.
Watercress & Leek Soup
Description
This Watercress and Leek Soup is a delightful blend of earthy sweetness and bright, peppery notes. The leeks provide a gentle, aromatic base, while the watercress adds a fresh, vibrant kick that elevates the dish beyond a standard vegetable soup. Perfect for chilly evenings or as a light starter for a holiday meal, this soup is incredibly comforting yet refreshing. It&# 226;ÂÂs naturally vegan and gluten-free, making it accessible for many diets. The texture is smooth and velvety, achieved by blending the cooked vegetables until silky. ItâÂÂs a simple recipe that relies on high-quality stock and fresh greens for maximum flavor. Serve it warm with crusty bread for a satisfying, home-style experience that feels both elegant and nourishing.Ingredients
Directions
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Slice the leeks thinly and chop the watercress roughly.
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Melt the margarine in a large pot over low heat.
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Add the leeks and watercress to the pot and sauté for 15 minutes.
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Cover the pot with a lid and stir occasionally, ensuring the vegetables soften but do not brown.
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Pour in the vegetable stock and bring the mixture to a boil.
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Reduce the heat and simmer for 10 minutes until the vegetables are tender.
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In a small bowl, dissolve the cornstarch in cold water to create a slurry.
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Stir the cornstarch slurry into the simmering soup and cook for 1 minute until slightly thickened.
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Use an immersion blender to puree the soup until smooth.
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Reheat the soup if necessary, then season with salt and pepper to taste.
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Serve warm 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
For a richer texture, you can add a splash of plant-based cream after blending.
If you don't have margarine, you can use olive oil for sautéing the leeks.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Watercress can have a strong flavor; if you prefer a milder soup, use half watercress and half spinach.
