Watercress Soup (Dairy-Free)

Ingredients

• 4 cups Watercress
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 1 medium Potato
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Place a large pot over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is soft and translucent and the garlic is fragrant.
3. 3Add the 1 medium potato, peeled and cut into 1/2-inch cubes, and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potato cubes are easily pierced with a fork.
4. 4Add the 4 cups of watercress to the pot. Stir gently until the watercress wilts into the hot broth, which should take about 2-3 minutes.
5. 5Carefully transfer the hot soup mixture from the pot to a blender. Secure the lid tightly, ensuring the steam can escape if your blender has a vent. Blend on high speed until the soup is completely smooth and creamy, about 1-2 minutes.
6. 6Pour the blended soup back into the large pot. Place the pot over low heat and warm the soup through for 2-3 minutes, stirring occasionally. Do not let it boil.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper until fully combined.
8. 8Serve the watercress soup hot.

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