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