Watercress grows from spring to just before the dog days of hot summer. A vibrant green, spring is the traditional time of year for watercress soup, although it is refreshing and thirst-quenching on a summer day as well.
Here’s a variation of a recipe that I found on the Boston Globe’s site. I really like how the author, Wendy Maeda, substituted parsnips for creamy milk, and that the recipe doesn’t ask for the traditional potato. I’ve just substituted olive oil for butter, and vegetable stock for the chicken stock, to make this a vegan recipe.
Light, Vegan Watercress Soup
2 tablespoons olive oil
2 slender leeks (white and light green parts only), finely chopped
Salt and pepper, to taste
8 ounces (about 2 medium) parsnips, peeled and thinly sliced
1 quart vegetable stock
2 large bunches watercress, cut up
