Autumn, Soup

Watercress Soup

In my opinion, this delicious seasonal soup is one that's hugely underrated. It's a stunning, vibrant green, super-fresh, an absolute cinch to make, and oh-so-nourishing. It’s also a perfect transitional soup to take you towards the heartier broths of winter.

This recipe uses leeks, which are in season at the same time as watercress. They yield a milder flavour than onions, and work beautifully with the peppery watercress. Finished with a warming grating of nutmeg, and a kick of black pepper, this makes for an ideal autumn lunch.



1 tbsp vegan butter

1 tbsp olive oil

1 medium potato, peeled and diced

2 leeks, sliced, dark green parts discarded

300g fresh watercress

¼ tsp grated nutmeg

750ml good vegetable stock

100ml oat cream

To serve

Oat cream

Fresh nutmeg

Black pepper

Few sprigs fresh watercress


  1. Gently heat the butter and oil in a large frying pan, and sauté the leeks and potato until meltingly soft and sweet.
  2. Meanwhile, bring a large pot of water to the boil, and prepare a bowl of iced water. Drop the watercress into the boiling water, cook for a minute or two, then remove with a slotted spoon and plunge into the iced water. This will make sure the watercress stays vibrantly green.
  3. When the leeks are softened and the potato is cooked, add the grated nutmeg and season with freshly ground black pepper.
  4. Add the vegetable stock and oat cream, bring to a simmer (don't let it boil), then reduce the heat and add the watercress. Using a blender or stick blender, blitz until silky smooth.
  5. Check for seasoning and adjust as needed, then serve your soup with a swirl of oat cream, a grating of nutmeg and some black pepper, garnished with sprigs of fresh watercress.

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