The tangy and peppery flavour of watercress works beautifully in this soup.
1 1/2 bunch | watercress | 180 g | |
1/2 | fennels, coarsely chopped | 170 g | |
1 | potatoes, peeled and cut into small pieces | 200 g | |
4 tsp | margarine non-hydrogenated | 18 g | |
1 1/3 cup | Allergen-Free Vegetable Broth | 330 mL | |
1 1/3 cup | milk, lactose-free | 330 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
per 1 serving (190 g)
Amount % Daily Value |
Calories 130 |
Fat 5 g 7 % |
Saturated
1.1 g
5 % |
Cholesterol 0 mg |
Sodium 190 mg 8 % |
Carbohydrate 16 g 5 % |
Fibre 2 g 8 % |
Sugars 5 g |
Net Carbs 14 g |
Protein 6 g |
Vitamin A 82 % |
Vitamin C 45 % |
Calcium 17 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Milk and Alternatives | ½ |
Fats | 1 |