Eosinophilic Esophagitis Friendly Vegan Watercress Soup
Total time45 min
Prep time15 min
Cook time30 min
4.6(3)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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