Directions:
- Melt butter.
- Add onion and garlic and cook until softned.
- Add cucumber and stock.
- Remove stalks from watercress and add leaves to pan and cook for about 4 minutes.
- Cool.
- Liquidize the soup and pour a small amount over the yoghurt.
- Return to the pan and re-heat.
- Do not allow to boil or youghurt will curdle.
- Sometimes i add a small potatoe at the beggining of the cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.49 Kcal (576 kJ) | ||
| Calories from fat | 57.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 7% | |
| Sodium | 128.86mg | 5% | |
| Potassium | 448.18mg | 10% | |
| Total Carbs | 11.02g | 4% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 135.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 56.16 Kcal (235 kJ) | ||
| Calories from fat | 23.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 10% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 7% | |
| Sodium | 52.64mg | 5% | |
| Potassium | 183.07mg | 10% | |
| Total Carbs | 4.5g | 4% | |
| Sugars | 2.29g | 22% | |
| Dietary Fiber | 0.72g | 7% | |
| Protein | 3.99g | 20% | |
| Vitamin C | 9.1mg | 37% | |
| Iron | 0.1mg | 2% | |
| Calcium | 55.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
