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 | |
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 (310 g)
Amount % Daily Value |
Calories 150 |
Fat 5 g 7 % |
Saturated
0.7 g
4 % |
Cholesterol 0 mg |
Sodium 90 mg 4 % |
Carbohydrate 23 g 8 % |
Fibre 2 g 9 % |
Sugars 4 g |
Net Carbs 21 g |
Protein 7 g |
Vitamin A 42 % |
Vitamin C 40 % |
Calcium 15 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Fats | ½ |