Summer soups like this vegetarian watercress soup recipe are the perfect way to put a lot of vegetables together incognito. This soup is so darn delicious no one will complain about eating their greens. Try it with any type of green, from spinach to dandelion greens. To make this recipe raw, use green onion and blend the soup cold.
Watercress Soup
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4 bowls
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Ingredients
- 1 tsp coconut oil
- 1 onion, diced
- 2 cups fresh or frozen peas
- 4 cups water or vegetable stock
- 1 cup fresh watercress, chopped
- 1 Tbsp fresh mint, chopped
- pinch salt
- black pepper to taste
- ½ can coconut milk (or any other vegan milk)
Directions
- Melt the coconut oil in a large soup pot. Add the onion and cook until soft, then add the peas and the water. Bring to a boil, then add the lower the heat, watercress, mint, salt and pepper. Cover and simmer for 5 minutes.
- Puree the soup until smooth using a blender or hand blender, pouring in the coconut milk.
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