Instructions:

Yield: 1 servings

2 ea Onions, sliced
2 ea Celery ribs, thinly sliced
2 tbsp Olive oil
4 sm Potatoes, diced
6 cup Vegetable broth
1/4 ea Apple, peeled & thinly sliced
2 cup Watercress
2 cup Soymilk
1 lg Apple

Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook until the watercress wilts, about 1 more minute. Remove from heat.

Puree the cooked soup in a food processor or blender. Chill thoroughly Then stir in the soymilk. Chill for another 30 minutes, at least. Just before serving, grate the apple & add to the soup. Garnish with watercress sprigs.