Creamy Watercress Soup from our Recipe Calendar

by Emma Phillips
Last updated: 28/11/18

This recipe from Vegan Womble contributor Phil Stewart is a creamy Winter warmer and serves 4 people.


For the soup
2 dsp olive oil
1 medium onion – finely chopped
2 garlic cloves (optional) – finely chopped
1 medium potato – finely sliced
300-400g watercress – roughly chopped (reserve a few leaves)
1 dsp flaked almonds
1.5 ltr vegan stock
pinch of nutmeg
salt and black pepper

To finish
soya cream (optional)


For the soup
Pre-heat oven to 150 c. Dry roast the flaked almonds on a baking tray for approximately 2 to 3 minutes – do not allow to burn. Set aside. Heat the olive oil to medium heat in a large saucepan, add the chopped onion and cook until softening and translucent, do not allow to burn. Stir in the garlic and potato and cook gently for another minute or two, stirring to prevent sticking. Add the stock and bring to the boil, then simmer for approximately 15 mins or until the potato is cooked through. Now add the watercress and simmer for another 10 minutes.

Allow the soup to cool then blitz with a hand blender or processor to a beautiful creamy consistency. Add the soup back to the pan and re-heat gently, grate some fresh nutmeg over and stir through, taste then add salt and black pepper to your preference.

To finish
Serve in warmed bowls, garnish with the reserved leaves, some almonds or soya cream.

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