Quick Vegan Cream of Watercress Soup
A very nice variation on a traditional recipe. It is faster to make than usual because it is thickened with creamy, protein-rich white beans instead of potato. In addition, watercress and parsley combined offer a fantastic source of nutrients, including iron, calcium and protein!
Don’t throw away the tinned bean goo. It is also called aquafaba (Latin for ‘bean water’!) and can be used to make vegan cakes, meringues, mousses and more. Store it in an airtight container and refrigerate – it will keep for up to 5 days. It also freezes well but is best frozen in small portions to avoid waste – no more than 60ml/1/4 cup.
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