This simple vegan soup is a riff on Cucumber Vichyssoise, one of the old favourites in my recipe box. Admittedly, it's not the season for cold soup, but I find this refreshing any time of year. You can, however, enjoy it warm.
3 cups (750 mL) low-sodium vegetable stock
2 large garden cucumbers (about 2-1/2 lb/1.125 kg total), seeded, thickly sliced
1/2 bunch watercress
1 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 mixture comes to boil, cover, turn heat to low and simmer 30 minutes, or until vegetables are very tender.
Using blender, purée in batches. Transfer to storage tub with tight lid. Cool briefly, then refrigerate several hours or overnight, until chilled.
Before serving, adjust salt and stir in soy milk. Garnish with watercress leaves.
Makes 8 cups (2 L).
- To seed cucumbers, slice lengthwise, then scrape out seeds with a spoon. A ridged grapefruit spoon is ideal for this job.
- 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.
Coconut Cucumber Cress Soup
Use coconut beverage instead of soy milk, for subtle coconut flavour.
Credit: Susan Sampson
Tested in Imperial