Watercress Soup with Toasted Almonds



  • 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


  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.

  • Prep Time:
  • Cook Time:

  • The bright fresh flavor of watercress follows its health benefits in Watercress Soup with Toasted Almonds—tons of bone-strengthening calcium in every savory spoonful. The bright fresh flavor of watercress follows its health benefits—tons of bone-strengthening calcium.
  • 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
Carbohydrate per serving: 32g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 414mg
Calcium per serving: 287mg

This Recipe Is

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.