Watercress & Almond Spring Pottage

Watercress & Almond Spring Pottage
Spiced and warming, this recipe is a perfectly comforting and healthy soup.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Watercress & Almond Spring Pottage

Ingredients

  • 600ml almond milk
  • 1 onion, halved (each half studded with 1 clove)
  • 2 bay leaves, 2 sprigs rosemary and 2 blades mace
  • 2 x 80g bags watercress or 150-200g wild garlic, washed and roughly chopped
  • 50g butter
  • 2 leeks, finely sliced
  • 2 cloves garlic, finely chopped (unless using wild garlic)
  • 260g floury potato (e.g. Desiree), peeled and diced into 1cm pieces
  • 1200ml chicken or vegetable stock
  • Seasoning – salt, white pepper and a little lemon juice
  • Toasted flaked almonds to garnish (and wild garlic flowers if they are available)

How to make

  1. Place the almond milk in a small saucepan with the clove studded onion, herbs and mace. Bring to the boil then leave to infuse (ideally for 1 hour).
  2. Bring a large pan of water to the boil. Blanch the watercress or wild garlic for 30 seconds. Drain and cool as quickly as possible to preserve the colour.
  3. Melt the butter in a large saucepan over a medium to low heat. Gently sweat the leek and garlic until soft. Add the potato and stock. Bring to the boil and simmer until the veg are tender (around 15-10mins).
  4. Strain the infused almond milk into the leek and potato broth.
  5. Blend the broth in batches adding a handful or two of watercress or wild garlic. Pass the blended mixture through a sieve to remove and stringy bits of vegetable. Season with salt, white pepper, and a little lemon juice. Gently reheat (try to avoid boiling if possible as this spoils the colour). Serve in tea cups or small bowls scattered with toasted almonds and wild garlic flowers (if using).

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