VEGAN

Creamy Spinach and Watercress Soup

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Despite the significant presence of spinach, the star of this soup is still the watercress. It adds a subtle peppery bitterness, while the spinach serves to increase the green volume and to give the soup a vibrant green color—because, unlike watercress, it does not turn into a brown algae when heated.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Thyme - 1 piece
Bay leaf - 1 piece
Champignons - 1.8 oz
Tomatoes - 3.5 oz
Cress salad - 3.5 oz
Vegetable Oil - 3 fl oz
Spinach - 7.1 oz
Carrot - 3.5 oz
Chicken Broth - 1 qt
Spanish onions - 1 head
Celery stalk - 2 pieces

Step by Step guide

Step 1

Chop the celery, onion, and carrot into large pieces. Melt some butter in a saucepan, adding a splash of vegetable oil to prevent it from burning, and sauté the vegetables in it. For a vegetarian version, you can use only vegetable oil.

Step 2

Add the chopped mushrooms to the contents of the saucepan and sauté them until a distinct mushroom aroma develops, being careful not to overcook them. Then add the chopped tomatoes and simmer for another couple of minutes.

Step 3

Pour in the broth, add a sprig of thyme and a bay leaf, bring to a boil, and simmer for another five to seven minutes over low heat. Remove the thyme sprig and bay leaf with a slotted spoon.

Step 4

In a separate skillet, melt the butter (or heat the vegetable oil) and sauté the spinach and watercress. Add the greens to the vegetables, then transfer everything to a blender. Serve with sour cream or soy mayonnaise.