Creamy Watercress Soup (Vegan)
I love the combination of a mild creamy soup with the peppery freshness of watercress added right at the end. This is a vegan adapted variation on two creamy watercress soups:
The first was made with butter and milk and pureed the watercress. The second added half & half to the mix, but left the watercress leaves whole.
In place of the butter, milk, and half & half, I used olive oil, earth balance, cauliflower and a little cashew cream to reproduce the creamy base. This vegan version produced a slightly more grainy appearance, but the creaminess was mild and flavorful and a wonderful contrast to the fresh peppery greens.
Creamy Watercress Soup (Vegan):
1 leek, mostly white, rinsed and cut in to1/4 " slices
I russet potato, peeled and diced
1 TBS Earth balance
1/3 cauliflower head, cut into small florettes
1 clove garlic, minced
8 oz vegetable broth
8 oz water
pinch of salt and pepper
2 TBS cashew cream
1 bunch watercress, leaves only
Saute the leek in the olive oil for 4-5 minutes. Add the earth balance and potato and cover. Cook over medium heat for 4-5 minutes, stirring every 2 minutes. Add the vegetable broth and bring to a boil. Turn down to a simmer and add the cauliflower, garlic and water. Add the salt and pepper. Simmer for 10 minutes. Remove from the heat and allow to cool for 5 minutes. Puree the mixture with an immersion blender. Add the cashew cream. Heat over low heat and add the watercress leaves. Cook over low heat for 2 minutes. Remove from the heat and use the immersion blender to puree the watercress. Adjust seasoning and serve.
For another vegan watercress soup, check out this recent post flavored with napa cabbage: