Yesterday, the Washington area was hit by a heavier-than-expected snowfall and by late evening everything looked picture-postcard perfect. Of course, it took me 45 minutes instead of 15 to drive home from work, but that’s another story.
Desi spent an hour shoveling the snow off the sidewalk and driveway, while I went foraging in the fridge to find something quick and easy — and comforting — for dinner. Soup sounded perfect.
And what is more comforting than potato? Since turning vegan, my relationship with the spud has been transformed (with recipes like these easy oven roasted potatoes). I no longer worry about carbs and starch and all that good stuff because maintaining my weight is no longer an issue.
To punch up the nutrition factor in my otherwise humble soup, I grabbed two bunches of scallions and a half-bunch of watercress. Served with whole-wheat bread croutons tossed in olive oil, pepper and dried basil, it was the perfect dinner for a wintry night.
Potato Soup with Greens
- 3 medium potatoes , diced (I used Red Bliss but you could use any you have on hand)
- 2 bunches scallions , both green and white parts, chopped
- 3 cloves garlic , chopped
- 1 cup watercress , chopped
- 1 tbsp olive oil
- 3-4 cups vegetable stock or water
- Salt and pepper to taste
- Heat olive oil in a saucepan. Add scallions and saute for about five minutes on low heat.
- Add garlic and saute for another minute
- Add potatoes and vegetable stock.
- Add salt and pepper.
- Bring to a boil. Cover and let it simmer about 20 minutes until potatoes are very tender.
- Puree the mixture with an immersion blender or by transferring to a regular blender (be very careful if doing the latter because the soup is very hot. Also just quickly pulse about 2-3 times and don't overprocess because the potatoes can get starchy and sticky, ruining the soup's texture. I like my soup a little chunky.)
- Return to saucepan and heat through, adding watercress just before you turn off heat. Add more salt and pepper if required.