The tangy and peppery flavour of watercress works beautifully in this soup.
|2 bunches||watercress||240 g|
|2||onions, coarsely chopped||400 g|
|2||potatoes, peeled and cut into small pieces||400 g|
|2 tbsp||margarine non-hydrogenated||28 g|
|2 cups||chicken broth, low-sodium||500 mL|
|2 cups||soy beverage, unsweetened, fortified||500 mL|
|ground pepper to taste [optional]|
- Rinse the watercress carefully, without soaking it, to remove any sand. Chop most of it reserving some leaves with some stems for decoration.
- Prepare the onions and potatoes. Coarsely chop the onions; peel and dice the potatoes into 1 cm cubes.
- Heat the margarine in a saucepan over medium heat. Add the chopped onions and sauté 3 min, then add the diced potatoes and watercress. Continue to cook for about 4 min, with gentle stirring. Add the broth and soy milk, bring to a boil, then lower the heat. Cover and simmer about 15 min, until the vegetables are soft. Purée in a blender until smooth. Adjust the seasoning.
- Garnish with the reserved watercress leaves, then serve.
Nutrition Facts Table
per 1 Serving (310g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
- Good source of :
- Calcium, Folacin, Magnesium, Manganese, Niacin, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
- Excellent source of :
- Potassium, Vitamin A, Vitamin K
- Diet-related health claims :
- Artery-healthy, Bone-healthy, Heart-healthy