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Watercress & Leek Soup

Watercress & Leek Soup recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 69.2
Dietary: Gluten-free, Vegetarian
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
  • 1 pound Leeks, trimmed, washed &
  • 2 bunches Watercress, washed
  • 0.5 oz Margarine or vegan butter
  • 3.5 cups Vegetable stock
  • 1 teaspoon Cornstarch
  • 1 tbsp Cold water
  • to taste Salt & pepper
Directions
  1. 1
    Slice the leeks thinly and chop the watercress roughly.
  2. 2
    Melt the margarine in a large pot over low heat.
  3. 3
    Add the leeks and watercress to the pot and sauté for 15 minutes.
  4. 4
    Cover the pot with a lid and stir occasionally, ensuring the vegetables soften but do not brown.
  5. 5
    Pour in the vegetable stock and bring the mixture to a boil.
  6. 6
    Reduce the heat and simmer for 10 minutes until the vegetables are tender.
  7. 7
    In a small bowl, dissolve the cornstarch in cold water to create a slurry.
  8. 8
    Stir the cornstarch slurry into the simmering soup and cook for 1 minute until slightly thickened.
  9. 9
    Use an immersion blender to puree the soup until smooth.
  10. 10
    Reheat the soup if necessary, then season with salt and pepper to taste.
  11. 11
    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.

Keywords: vegan, soup, watercress, leek, creamy, healthy, dinner, appetizer, winter, comfort food, gluten-free, vegetarian, easy, quick, blending, vegetable
Read it online: https://www.chefs-mate.com/recipe/watercress-leek-soup/