Light and fluffy watercress soup
prep: 15 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
149
Carbs
21.9g
fiber
3.9g
Protein
7.8g
Fat
2.4g
Saturates
0.8g
Sugars
9.7g
Salt
0.23g
Fruit/Veg Portion
1
Ingredients
all 7 types- 1 tsp rapeseed oil
- 1 large onion, chopped
- 250gpotatoes, peeled and finely diced
- 1.2Lvegetable stock
- 300g watercress
- 300ml low-fat natural yogurt, reserve 2 tbsp to serve
- freshly ground black pepper
Directions
4 steps in totalStep 1
Heat the oil in a saucepan, add the onion and potato and fry for 2-3 minutes. Add the stock to the pan, bring to the boil and simmer for 15- 20 minutes until the potato is tender.
Step 2
Remove the pan from the heat, add the watercress and blend with a stick blender or food processor until smooth.
Step 3
When fully blended add the yogurt, season well and heat through gently, without boiling, then blend for 1 more minute.
Step 4
Serve topped with a swirl of yoghurt and a sprinkle of black pepper.
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