Watercress Soup

A great tasty recipe that is easy and quick to make.

You’ll need a kitchen knife, a saucepan,  a stirrer and an electric hand blender.

Ingredients
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 medium onion, chopped
  • 1 kg potatoes, washed and cubed
  • 1 pack of watercress, rinsed and trimmed if needed
  • salt and ground black pepper
Preparation
  • Peel, chop and lightly sauté the onion until translucent.
  • Add the potatoes and Sauté for 5 minutes.
  • Add water to an inch above the potatoes and bring to the boil.
  • Add salt and simmer until potatoes are soft.
  • Remove from the heat.
  • Add the watercress and mix everything thoroughly with a hand. blender to form a thick creamy soup.
  • Put back on a low heat and add more salt and pepper to taste.
  • Add some more water if the soup is too thick.
Options

Serve with a dash of tamari and your choice of bread spread with hummus.

For a classy flourish add a dollop of vegan mayonnaise to the bowl before serving and stir gently into a swirl

Recipe and photos by Rhian Cymraes

 

 

Roasted Vegetable Sourdough Pizza

Roasted Vegetable Sourdough Pizza

Another great recipe from Rhian

Sourdough pizza base.

As I make my own sourdough bread I have a sourdough starter on the go in the fridge. You can of course make a pizza base of your own, or buy a ready made base.

  • I used 60g of wheat sourdough starter
  • 140g white wheat flour
  • 1tbsp of fine semolina.
  • 90g water
  • 5g salt
  • Olive oil

Mix the ingredients together to form dough but do not knead, coat with olive oil, turn and coat the other side. Cover the bowl with a shower cap and leave for 12-24 hours. I left mine for 24 hours.

Preheat the oven to 250 C, Gas mark 9.

Oil  a baking tray, place the dough on the baking tray and spread it out evenly, leave to sit for 30 minutes.

For the topping I roasted a variety of organic vegetables: approximately two carrots, half a small pumpkin, quarter butternut squash, two small parsnips, two small red onions, four shallots, and one small cauliflower head, small celeriac, one mushroom found in the fridge. LOTS of garlic cloves.

You can use whatever vegetables you have at hand, I like using lots of chestnut  mushrooms but I only had one this time.

Roast the vegetables in an oiled baking sheet on a high heat, turn occasionally until soft. Meanwhile open a tin of chopped tomatoes and heat, add the chopped coriander and seasoning, add the soft roasted vegetables to the tomatoes and mix in. Spread the mixture over the pizza base and cover with a vegan cheese of your choice, I used Epic mature Violife.

Bake for 25 minutes in the hot oven, 250 C Gas mark 9 until the edge of the pizza base is crisp.

Serve with a green salad , or on its own, or with CHIPS.