Summer Soup

A light vegetarian soup built on a potato and onion base, brightened with sautéed leeks, fresh basil, and peppery watercress. No cream, no butter-heavy roux. Just vegetables, stock, and herbs that taste like a garden in a bowl.

The potato chunks cook in the stock until tender, naturally thickening the broth with their starch. This gives the soup body without adding cream or flour. The result is a broth that’s silky but still light enough for warm weather eating.

The leek, basil, and watercress cook separately in a touch of olive oil, then join the potato base at the end. This two-pan approach keeps the greens vibrant. Dumping them into the simmering stock at the start would cook them to grey mush and destroy their fresh, peppery bite.

Watercress brings a clean, sharp pepperiness that wakes up the milder potato and leek flavors. Combined with fresh basil, it gives this soup a distinctly summery character that heavier winter soups can’t match.

Kitchen Tips

• Don’t puree this soup. The chunky, rustic texture with visible greens is part of its charm.
• Use a good vegetable stock. With so few ingredients, the stock quality shows.
• Add the watercress in the last 5 minutes. It wilts quickly and overcooking turns it bitter.
• Serve with crusty bread for a light lunch or starter course.

Variations

• Chilled version: Puree the finished soup smooth and chill for a cold summer starter.
• Spinach swap: Replace watercress with fresh spinach for a milder, sweeter green.
• Pea and watercress: Add a cup of fresh or frozen peas with the watercress for a sweeter, more substantial soup.