Potato-Watercress Soup with Sesame
Buttery Yukon Gold potatoes combine with the peppery flavor of watercress to make a luxurious soup accented by a touch of toasted sesame oil. I really enjoy the taste of watercress but I don't have enough recipes to use it. This sounds lovely. From Vegan Planet
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt
- 1 1/2 tablespoons peanut oil (or other veg oil)
- 5 shallots chopped
- 4 cups vegetable stock
- 1 1/2 lbs yukon gold potatoes peeled and diced
- 1/2 cup dairy-free milk of your choice (or milk )
- cayenne
- 2 bunches watercress tough stems removed, and finely chopped
- 1 tbs toasted sesame oil
- 1 tbs sesame seeds for garnish
- Carbohydrate 57.1207934122909 g
- Cholesterol 1.2 mg
- Fat 14.6414358061272 g
- Fiber 4.46466214562493 g
- Protein 6.50730389168888 g
- Saturated Fat 2.44596138050443 g
- Serving Size 1 1 Serving (1677g)
- Sodium 5676.03203961835 mg
- Sugar 52.656131266666 g
- Trans Fat 0.765966467232333 g
- Calories 375 calories
1.Heat 1 tbs of the peanut oil in a large pot over medium heat. Add the shallots, cover and cook until softened, about 5 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat to low, season with salt to taste, and simmer until the potatoes are soft, about 30 minutes. 2.Pass the potato mixture through a food mill into a large bowl. Stir in the milk and season with cayenne to taste. Return to the pot and keep warm over low heat. 3.Heat the remaining 1/2 tbs oil in a medium-size skillet over high heat. Add the watercress and stir-fry until just wilted, about 2 minutes. Remove from teh heat, toss with the sesame oil, and add to the soup, stirring to combine. Serve hot, garnished with the sesame seeds.
