WONDERFUL WATERCRESS SOUP

My dear Carmel came home from the market with a nice bunch of watercress. She knows that I love watercress. This dates to the years spent in Africa where we had watercress all the time. I love the fresh peppery taste of watercress in salads.
 
But I just wanted to try making soup, so I did. Watercress loses its peppery taste when cooked and the result was a lovely velvety cream soup.
 
Enough for 4
 
Recipe
 
INGREDIENTS

• One onion
• A stick of celery
• One or two garlic cloves
• 2 medium size potatoes – peeled and cubed
• 600 ml of water
• cook until potatoes cooked
• One bunch of watercress
• 100 - 150g plant-based milk, preferably made with of hungry soul ( see at bottom for method )
• A pinch of nutmeg
• Juice of ½ a lemon
• Salt and pepper

 
 
METHOD

1. Soften the chopped onion, celery and garlic in a drop of good olive oil, for about 5 minutes.
2. Add the cubed potato and 600ml of water.  Bring to the boil then simmer until the potato is cooked.
3. Drop in the watercress, the nutmeg and the plant milk and cook a further 5 minutes.
4. Squeeze in the juice of half a lemon.
5. Allow to cool just slightly and blend it all.
6. Taste and season with a little salt and freshly ground black pepper.

  
NOTE: Plant milk made from Hungry Soul cream cheese:  150ml of water & 1 tbsp of hungry soul Natural, well blended together.
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You can use any plant milk, but the hungry soul just gives the soup and very special taste … and taste is what it is all about, is it not?
 
Available in the good fridge in The Urban Co-op

Jacques, from Hungry Soul

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