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.
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- Calories: 261
- Fat: 11.1g
- Saturated fat: 1.5g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 1.5g
- Protein: 10g
- Carbohydrate: 32g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 414mg
- Calcium: 287mg
- 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
- 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.
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