Watercress Soup with Toasted Almonds

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.
Makes 3 servings


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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


Prep: 15 Minutes
Cook: 25 Minutes

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.

Created date

June 2012

Nutritional Information

Calories 261
Fat 11.1 g
Satfat 1.5 g
Monofat 7.8 g
Polyfat 1.5 g
Protein 10 g
Carbohydrate 32 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 414 mg
Calcium 287 mg