Vegan Watercress & Pea Soup
Ingredients
- 500 g watercress
- 250 g peas
- 1/2 cauliflower
- 2 large onions
- 2 cloves garlic
- 2 bay leaves
- 1 litre vegetable stock
- 300 ml white wine
- 2 tbsps olive oil
- salt and pepper
Toppings
- yoghurt of choice / oil of choice/ seeds / nuts
Instructions
- Heat the oil in a saucepan over a medium heat.
- Peel and chop the onions and garlic.
- Cook the onion and garlic in the oil until softened and translucent (around 5 mins).
- Chop the cauliflower into small florets and add to the softened garlic and onion.
- Add the stock, wine and bay leaves to the pan and season well.
- Bring to a boil and simmer for around 20 minutes.
- Add the frozen peas and cook for 2-3 minutes, then turn off the heat.
- Chop the watercress, including the stalks and add to the pan.
- Leave for a minute to wilt and then blend the soup with a stick blender or a food processor.
- Strain if preferred to remove some of the tougher, stringier watercress stalks.
- Serve with a slice of toasted bread, a dollop of vegan yoghurt, a drizzle of good quality olive oil and some toasted nuts or seeds.