Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onion and celery, cooking for 5–7 minutes or until the celery is tender.
Add the celery seed, if using, and garlic and cook for an additional minute.
Add the potatoes, edamame, and vegetable broth. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.
Add the watercress and cook for an additional minute.
Let the watercress soup cool a bit before transferring to a blender. Blend until smooth and creamy. You may need to do this in two steps. Taste for optional salt and pepper.
Divide between four bowls and stir in 1–2 tablespoons of Garlic Cashew Cream and/or top with 1–2 tablespoons of Vegan Walnut Parmesan, a sprinkle of pumpkin seeds and optional red pepper flakes.
Chef’s Notes
Substitutions
In the place of watercress, try arugula, spinach, or kale for a different leafy green.
In place of celery, try fennel or bok choy for a similar crunch and slightly different flavor profile.
In place of celery seeds, try caraway seeds or fennel seeds for a different but complementary flavor.
In place of potatoes, try turnips, or parsnips for a different texture and flavor.
In place of garlic cashew cream, try silken tofu or plain, unsweetened plant-based yogurt.
Prep Ahead
Make the Garlic Cashew Cream ahead of time and store in an airtight container in the refrigerator for up to one week.
Make the Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
Storage
Store watercress soup in an airtight container in the refrigerator for up to 5 days.
4 servings
466ml
- Amount per serving
- Calories260
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 160mg7%
- Total Carbohydrate 33g12%
- Dietary Fiber 8g29%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 13g
- Calcium 90mg7%
- Iron 3.1mg18%
- Potassium 930mg20%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onion and celery, cooking for 5–7 minutes or until the celery is tender.
Add the celery seed, if using, and garlic and cook for an additional minute.
Add the potatoes, edamame, and vegetable broth. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.
Add the watercress and cook for an additional minute.
Let the watercress soup cool a bit before transferring to a blender. Blend until smooth and creamy. You may need to do this in two steps. Taste for optional salt and pepper.
Divide between four bowls and stir in 1–2 tablespoons of Garlic Cashew Cream and/or top with 1–2 tablespoons of Vegan Walnut Parmesan, a sprinkle of pumpkin seeds and optional red pepper flakes.
