This simple vegan soup is a riff on Cucumber Vichyssoise, one of the old favourites in my
recipe files. It’s a cold soup, but I find it refreshing any time of year. You can also enjoy it warm.
3 cups (750 mL) low-sodium vegetable stock
2 large garden cucumbers (total 2 lb/1 kg), seeded, thickly sliced
1/2 bunch watercress
1 medium yellow-flesh potato, peeled, cut in chunks
2 tsp (10 mL) or more kosher salt
1 cup (250 mL) soy milk
2 tbsp (15 mL) chopped watercress leaves
In medium pan, heat stock, cucumbers, watercress, potato and 2 tsp (10 mL) salt on medium. When stock comes to boil, cover and reduce heat to low. Simmer 30 minutes, or until vegetables are very soft.
Using blender, purée in batches. Transfer to storage tub. Cool to lukewarm. Cover and refrigerate several hours or overnight, until chilled.
Before serving, stir in soy milk. Adjust salt. Garnish with watercress leaves.
Makes 8 cups (2 L).
- Cook the entire watercress stalks (stems and leaves).
- Use a yellow-flesh potato such as Yukon gold. It will leave the soup creamy rather than gluey.
How-To: Seed cucumber. Slice cucumber lengthwise. Scrape out seeds with a spoon. A ridged grapefruit spoon is ideal for this job.
Coconut Cucumber Cress Soup
Use coconut beverage instead of soy milk, for subtle coconut flavour.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL