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