Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Magerine; or water |
| 2 mediums | Onions; chopped |
| 1 clove | Garlic; minced |
| 2 mediums | Potatoes; quartered, peeled |
| 2 larges | Bunches watercress; chopped |
| 3 cups | Vegetable broth |
| 2 cups | Soy milk |
| \N \N | ;salt and pepper to taste |
Heat the margerine or water in a large saucepan over med heat and lightly cook the onions and garlic for 3 mins. Add the potatoes, watercress, and broth and simmer, covered, for 15 mins or until the potatoes are tender.
Transfer the soup to a blender or food proc and puree the soup until smooth. Pour the mixture back into the saucepan and add the soy milk, salt and pepper. Cook over low heat until the soup is heated thru, then serve. From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-23-95