Watercress soup
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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.
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