The tangy and peppery flavour of watercress works beautifully in this soup.
2 bunches | watercress | 240 g | |
2 | onions, coarsely chopped | 400 g | |
2 | potatoes, peeled and cut into small pieces | 400 g | |
2 tbsp | butter, unsalted | 28 g | |
2 cups | chicken broth | 500 mL | |
2 cups | milk, partly skimmed, 2% | 500 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
2.8 g
15 % |
Cholesterol 10 mg |
Sodium 270 mg 11 % |
Carbohydrate 22 g 7 % |
Fibre 2 g 7 % |
Sugars 7 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 |
This soup is a beautiful green colour and very simple to make. I found there was a slightly bitter after taste from the watercress but that didn't stop me from eating two bowls! Really lovely soup - I might want to try it without the milk.