Winter still hasn’t left us this year, and I find myself often craving a good comforting soup.
When making a soup, I generally try to use vegetables that are roughly the same colour to create combinations that not only are delicious but also beautiful to look at.
This green vegan soup’s main ingredients are watercress and fennel. Both vegetables are full of nutrients : vitamin C for both, iron for the former and anti-oxidants for the latter.
I’ve spiced them up with a bit of ginger and I’ve added a bit of almond cream for a velvety and delicate texture.
1 fennel bulb
1 big bunch of watercress
4 medium potatoes
1 cm ginger
1 garlic clove
1 l vegetable stock
100 ml almond cream (I’ve used the Ecomil brand)
sea salt, black pepper
some gomasio, nutritional yeast and fresh sprouts to garnish
Peel the potatoes and cut them into cubes. Cut the fennel into cubes of roughly the same size.
Mince the onion, the garlic and the ginger.
Wash the watercress and remove the end of the stems.
Preheat a saucepan over medium-high heat. Once hot, add the olive oil, followed by the onion and a pinch of salt. After 3-4 minutes add the garlic and the ginger and let cook for a minute.
Add the potatoes and the fennel and sautée for 4-5 minutes.
Add the vegetable broth and let cook until the vegetables are tender, then add the watercress, stir and set aside.
Pour all the mixture in a blender and add the almond cream along with some salt and black pepper. Mix until you reach a velvety and creamy texture. Taste and adjust for seasoning.
Serve in a bowl and garnish with some gomasio, nutritional yeast and fresh sprouts.