SmartPoints® value per serving
Bursting with vitamins, watercress is an overlooked vegetable with a distinct peppery flavour. Freeze this soup and pull out when friends arrive unexpectedly!
1 large, finely chopped
1 clove(s), crushed
340 g, chopped
4 cup(s), (1 litre), reduced-salt
Frozen green peas
1 cup(s), (120g)
99% fat-free plain Greek yoghurt
- Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
- Add potato and stock and bring to the boil. Reduce heat and simmer, uncovered, for 10–15 minutes or until potato is tender. Add peas and cook for 2 minutes or until tender. Stir in watercress.
- Blend or process soup until smooth. Dollop with yoghurt and sprinkle with pepper to serve.
SERVING SUGGESTION: Wholemeal bread roll.TIP: You will need 2 bunches of watercress to get 200g sprigs.This soup is delicious served hot or cold. Suitable to freeze (without yoghurt) for up to 3 months.