Watercress Soup with Toasted Almonds
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 2 medium potatoes, diced
- 3 cups low-sodium vegetable broth
- 3 bunches watercress, roughly chopped
- 1/4 cup plus 3 TBSP fat-free Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons toasted sliced almonds
Preparation
1. In large saucepan, heat oil over medium heat. Add onions and garlic; cook 3 minutes. Add potatoes; sauté 3 minutes. Add broth; simmer, covered, 15 minutes or until potatoes are tender.
2. Add watercress to pan; cook 3 minutes, until wilted. In batches, purée soup in blender; return to pan. Whisk in 1/4 cup yogurt, salt, and pepper; reheat gently (do not boil). Serve with remaining 3 TBSP yogurt and almonds.
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- Prep Time:
- Cook Time:
- Yield: Makes 3 servings
Nutritional Information
| Calories per serving: | 261 |
|---|---|
| Fat per serving: | 11.1g |
| Saturated fat per serving: | 1.5g |
| Monounsaturated fat per serving: | 7.8g |
| Polyunsaturated fat per serving: | 1.5g |
| Protein per serving: | 10g |
| Carbohydrates per serving: | 32g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 414mg |
| Calcium per serving: | 287mg |
Good to Know
The bright fresh flavor of watercress follows its health benefits—tons of bone-strengthening calcium.
This Recipe Is
Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.
