Name: Creamy Edamame and Watercress Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup onion (chopped); 1 cup organic celery (sliced); ½ tsp celery seed; 3 medium garlic cloves (roughly minced); 1 ½ cups potatoes (cubed); 1 ½ cups edamame (frozen and shelled); 4 cups vegetable broth (unsalted, preferably homemade); 1 cup watercress leaves; 1 tsp salt (optional); ground black pepper (optional to taste); Garlic Cashew Cream (link in Chef’s Notes, to taste); Vegan Walnut Parmesan (link in Chef’s Notes, to taste); 2 tbsp pumpkin seeds; crushed red pepper flakes (optional; or ground cayenne pepper, to taste)

Creamy Edamame and Watercress Soup is a rich and flavorful dish that brings together protein-packed edamame, hearty potatoes, and fresh watercress. The combination of onion, celery, garlic, and vegetable broth creates a creamy, comforting base, while the peppery watercress adds a lively touch. Add your favorite toppings like Garlic Cashew Cream, Vegan Walnut Parmesan, or crushed red pepper flakes for added flavor and crunch. This versatile soup is perfect for any time of year and can be customized to suit your tastes!

1 cup onion (chopped)

1 cup organic celery (sliced)

½ tsp celery seed

3 medium garlic cloves (roughly minced)

1 ½ cups potatoes (cubed)

1 ½ cups edamame (frozen and shelled)

4 cups vegetable broth (unsalted, preferably homemade)

1 cup watercress leaves

1 tsp salt (optional)

ground black pepper (optional to taste)

Topping Options

Garlic Cashew Cream (link in Chef’s Notes, to taste)

Vegan Walnut Parmesan (link in Chef’s Notes, to taste)

2 tbsp pumpkin seeds

crushed red pepper flakes (optional; or ground cayenne pepper, to taste)

Heat a large stovetop pot on medium-high heat. Add the onion and celery, cooking for 5–7 minutes or until the celery is tender.

Add the celery seed, if using, and garlic and cook for an additional minute.

Add the potatoes, edamame, and vegetable broth. Bring to a boil then reduce heat to simmer until the potatoes are tender, about 10 minutes.

Add the watercress and cook for an additional minute.

Let the watercress soup cool a bit before transferring to a blender. Blend until smooth and creamy. You may need to do this in two steps. Taste for optional salt and pepper.

Divide between four bowls and stir in 1–2 tablespoons of Garlic Cashew Cream and/or top with 1–2 tablespoons of Vegan Walnut Parmesan, a sprinkle of pumpkin seeds and optional red pepper flakes.