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Photo of Watercress soup by WW

Watercress soup

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
Bursting with vitamins, watercress is an overlooked vegetable with a distinct peppery flavour. Freeze this soup and pull out when friends arrive unexpectedly!

Ingredients

Olive oil

1 tbs

White onion

1 large, finely chopped

Garlic

1 clove(s), crushed

Potato(es)

340 g, chopped

Vegetable stock

4 cup(s), (1 litre), reduced-salt

Frozen green peas

1 cup(s), (120g)

Watercress

200 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s)

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
  2. 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.
  3. Blend or process soup until smooth. Dollop with yoghurt and sprinkle with pepper to serve.

Notes

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.

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