Vegan Watercress Soup
This vibrant, velvety soup is everything you want on a cool evening — deeply savory, brilliantly green, and surprisingly satisfying for just four ingredients doing the heavy lifting. Softened leeks and garlic build a fragrant base, while Yukon Gold potatoes give the blended soup that luxurious, creamy body without a drop of dairy in sight. Fresh watercress gets stirred in off the heat so it wilts gently rather than losing its color, which is exactly why this soup stays that stunning emerald shade all the way to the table. A squeeze of fresh lemon juice at the end brightens everything up, and an optional swirl of full-fat coconut milk adds a subtle richness if you want to lean into the creaminess even more. The whole thing comes together in one pot and serves four, making it an easy weeknight win that looks far more impressive than the effort involved. Plant-based soups can sometimes feel thin or one-dimensional, but the combination of potato-thickened broth and peppery watercress gives this one real depth and a flavor that lingers in the best way.
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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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