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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.

Health JULY 2012

  • Yield: Makes 3 servings
  • Cook time: 25 Minutes
  • Prep time: 15 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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