Watercress Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Watercress
7.06 oz
potato
3.53 oz
onion
16.90 fl oz
vegetable broth
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
pepper
2 cloves
garlic
Directions
Step 1
Wash the watercress thoroughly and remove any tough stems.
Step 2
Peel and chop the potato and onion.
Step 3
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened.
Step 4
Add the chopped potato, watercress, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potato is cooked through.
Step 5
Use an immersion blender or a regular blender to puree the soup until smooth.
Step 6
Season with salt and pepper to taste.
Step 7
Serve hot and enjoy!
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 44.1 IU | 4.9% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 4.41 mg | 0.88% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.2205 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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