Creamy Irish Watercress Soup

Irish Watercress Soup

Today I really wanted to make something Irish for St. Patrick’s Day, but I had no idea what to make that still fit in with my veggie recipe challenge (hello… I’m running out of veggies here!). My first few searches brought up a whole lot of nothing. Because, no, the Irish don’t really have a traditional recipe for say, bok choy. Who knew?? A bit of digging got me a gem eventually though — apparently watercress is a traditional green that’s been eaten over in Ireland since the stone age. Can’t get more traditional than that! So an Irish Watercress Soup sounded like the perfect solution (nice and green too!) for St. Patty’s.

I originally wanted to do this soup with a dollop of Whiskey Cream on top, because that sounded like heaven, and who can go without drinking on St. Patty’s, honestly? But the best recipe that I could find to make something like that uses full-fat coconut milk that’s been sitting in the fridge overnight. Who has time for that? So if you happen to have a can that’s been chilling in the fridge, pop on over to this recipe and give it a try. You’ll have to modify it by adding the whiskey; I’ll probably still try to do this at some point. Please please let me know how it goes if you try it! I just have to know how much better this soup is with some Whiskey Cream on top. In fact, I’d like to just drink some whiskey cream straight.

Anyway, back to the veggie at hand. Today’s feature is watercress! Watercress leaves have a sharp, peppery, slightly sour taste that goes well in a creamy soup like this. A very low calorie leafy green, it has tons of Vitamins A and K and a good amount of Vitamin C. It’s also rich in B-vitamins and many minerals. Try it in this Irish Watercress Soup and celebrate St. Patrick’s Day with a healthy boost of nutrients before you start drinking!

Creamy Watercress Soup

 

Irish Watercress Soup

  • 1/2 medium onion, chopped
  • 1/2 cup leek, chopped
  • 2 small potatoes, peeled and chopped
  • 3 cups vegetable stock
  • 1/2 cup non-dairy milk
  • 1 bunch watercress, trimmed and washed
  • salt and pepper to taste

In a soup pot, sauté leek and onion in olive oil over medium heat until soft and translucent.

Add 1 cup water, vegetable stock and potatoes. Bring to a boil and then lower heat and simmer until potatoes are tender, about 20 minutes.

Add watercress and non-dairy milk to the pot, simmering two more minutes until just tender. Transfer to a blender and blend until smooth. Return to the pot and season to taste.

Creamy Irish Watercress Soup

I can only imagine how great this would taste with the Whiskey Cream! I’m going to have to try to make some soon and do this recipe again. It was very flavorful and creamy all on its own. I’ve never tried watercress in a recipe at home before and I really like it — I hope you do too!

Irish Watercress Soup

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 43 days of recipes, here they are:

Printable Version:

Irish Watercress Soup
 
Author:
Serves: 4-6
Ingredients
  • ½ medium onion, chopped
  • ½ cup leek, chopped
  • 2 small potatoes, peeled and chopped
  • 3 cups vegetable stock
  • ½ cup non-dairy milk
  • 1 bunch watercress, trimmed and washed
  • salt and pepper to taste
Instructions
  1. In a soup pot, sauté leek and onion in olive oil over medium heat until soft and translucent.
  2. Add 1 cup water, vegetable stock and potatoes. Bring to a boil and then lower heat and simmer until potatoes are tender, about 20 minutes.
  3. Add watercress and non-dairy milk to the pot, simmering two more minutes until just tender. Transfer to a blender and blend until smooth. Return to the pot and season to taste.

 

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