Vegan Watercress and Potato Soup
A delicious vegan creamy green soup that tastes incredible and makes you feel completely energized and satisfied.
This vegan soup is kept really simple as the peppery taste from the watercress is the perfect subtle and unique flavor. I serve this with a swirl of coconut cream or milk and it gives the perfect finishing touch.
Watercress is high amounts of calcium for strong bones and so many vitamins and minerals that are essential for the growth of our bodies.
Potatoes strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and aid in eye care.
I hope you enjoy this recipe and that it becomes a quick staple in you household.
3 medium potatoes
2 brown onions
2 garlic cloves crushed
400ml of vegetable stock
3 large handfuls of watercress (about 3 cups)
coconut milk (for the top)
Peel and chop the potatoes and onion.
In a large pot heat some olive oil and sauté the onions, garlic and potatoes, cook until the onions are translucent.
Add in the stock to the pot and simmer until the potatoes are soft.
Chop the watercress and add this to the pot and simmer for 5 minutes.
Use a blender or hand blender and blend until creamy and smooth.
Serve the soup with a swirl of coconut milk.
Thank you 🙂
Did you know by eating watercress,
Studies showed 10 out of 11 females experienced visible improvements to their skin.
7 out of 11 saw an improvement in their wrinkles.
Watercress contains more vitamin C than oranges
four times more beta-carotene and vitamin A than apples, tomatoes and broccoli.