Today I wanted to share one of my most beloved recipes, which comes from my 2nd cookbook, Great Gluten-Free Vegan Eats from Around the World.

I am head over heels in love with this soup. Its red potato base gives it an undeniably familiar taste for anyone who loves potato soup, while the watercress adds a crisp note and fresh green color to the presentation.

This recipe is not only irresistible in the taste department, but good for you, too! Watercress is a nutritional powerhouse, high in Vitamin C, A, folic acid, and iron. It’s even believed to have cancer-protecting properties. So, eat up!

If you’re not familiar with watercress, or just don’t know how to best use it, try this easy recipe. It may just end up becoming a new favorite…

Red Potato & Watercress Soup

From Great Gluten-Free Vegan Eats from Around the World  | Shared with Permission from Fair Winds Press

6 small red potatoes (1 pound, or 455 g), cubed
3 scallions, chopped
2 cloves garlic, minced
6 cups (1.4 L) water
1 teaspoon freshly ground black pepper
2 to 3 teaspoons sea salt, divided
2 large handfuls (10 to 15 g) watercress, chopped
Coconut cream (the thick part from a can of full-fat coconut milk) for drizzling

Yield: 6 servings

In a large pot, combine the red potatoes, scallions, garlic, water, black pepper, and 1 teaspoon salt and bring to a boil. Once boiling, reduce to medium heat and let simmer until potatoes are easy to smash with a bit of pressure under a fork, about 8 to 9 minutes.

Toss in watercress and cook an additional 1 to 2 minutes. Stir in an additional 1 teaspoon sea salt and blend using an immersion blender, or cool slightly and transfer to a blender. Blend until fairly smooth, making sure to leave some tiny bits of watercress floating throughout.

Add up to 1 teaspoon salt to taste. Garnish with a drizzle of coconut cream before serving. This is best serves when slightly cooled, not piping hot.

 

 

 

 

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