The tangy and peppery flavour of watercress works beautifully in this soup.
1 bunch | watercress | 120 g | |
1 | onions, coarsely chopped | 200 g | |
1 | potatoes, peeled and cut into small pieces | 200 g | |
1 tbsp | butter, unsalted | 14 g | |
1 cup | vegetable broth | 250 mL | |
1 cup | milk, partly skimmed, 2% | 250 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
per 1 serving (310 g)
Amount % Daily Value |
Calories 150 |
Fat 5 g 7 % |
Saturated
2.7 g
15 % |
Cholesterol 10 mg |
Sodium 70 mg 3 % |
Carbohydrate 22 g 7 % |
Fibre 2 g 8 % |
Sugars 8 g |
Net Carbs 20 g |
Protein 5 g |
Vitamin A 42 % |
Vitamin C 40 % |
Calcium 15 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Milk and Alternatives | ½ |
Fats | ½ |