Low Sodium Vegan Watercress Soup

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large leek (white and light-green parts only), halved lengthwise and thinly sliced
3 cloves garlic, minced
1 lb (about 2 medium) yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups vegetable broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
5 oz (about 4 packed cups) fresh watercress, tough stems removed
1 tbsp fresh lemon juice
¼ cup full-fat coconut milk (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute.

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