Chilled watercress soup with parmesan toasties
1 cup(s), (1 bunch) sprigs picked
2 medium, peeled, coarsley chopped
1 cup(s), plus extra to serve
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
99% fat-free plain Greek yoghurt
1 cup(s), (280g)
120 g, (12x10g slices)
Grated parmesan cheese
½ cup(s), (40g)
Cayenne pepper, ground
½ tsp, (pinch)
Extra light sour cream
½ cup(s), (120g)
2 tbs, snipped
- Using a food processor, process watercress, cucumber and mint for 30 seconds or until smooth, scraping down sides halfway through. Add stock and yoghurt and process for 20 seconds or until smooth and combined. Season with salt and pepper. Transfer to a medium bowl, cover with plastic wrap and chill until required.
- To make the toasties, heat grill on high. Place bread on a baking tray. Top with parmesan and cayenne pepper. Grill for 2-3 minutes or until golden.
- Pour soup into serving bowls. Top with a swirl of sour cream, extra mint, chive and ice. Serve with toasties.