There’s something about fresh watercress that is just absolutely divine. It’s also loaded with immune-enhancing vitamin-C and its spicy green flavor combines beautifully with potatoes and herbs in this recipe to produce a dairy-free soup that is rich-tasting without being high in fat.
Pretty and elegant, a perfect creamy spring soup.
2 tablespoons olive oil
2 teaspoons freshly-ground yellow mustard seeds (1 teaspoon whole)
4 cups watercress leaves
4 cloves garlic, crushed into a paste
1 teaspoon dried tarragon, finely crumbled
1 teaspoon dried marjoram, finely crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon freshly ground white pepper
2 cups vegetable stock
1 cup peeled potato chunks, simmered in water to cover until tender and drained
1 tablespoon mellow (light-colored) miso (a fermented soy paste available in the refrigerator section of your natural foods store)
1/4 teaspoon salt or to taste
1. Heat the olive oil in a large skillet over medium heat, add the ground mustard seeds and cook, stirring constantly, until the seeds pop, 1 to 2 minutes. Add the watercress, garlic, tarragon, marjoram, nutmeg and pepper and cook, stirring, for 5 minutes.
2. Carefully transfer the cooked watercress mixture to a blender, add the remaining ingredients, and process until smooth, holding down the blender cover with a towel at first to prevent eruptions. Reheat gently if necessary.
Serves 4 to 6.
Adapted from The W/ild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press, 2002). Copyright (c) 2002 by Steve Brill. Reprinted by permission of Harvard Common Press.
Adapted from The W/ild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press, 2002).