Watercress Soup with Toasted Almonds |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The bright fresh flavor of watercress follows its health benefits in Watercress Soup with Toasted Almonds—tons of bone-strengthening calcium in every savory spoonful. Ingredients:
2 tablespoons extra-virgin olive oil |
2 medium onions, chopped |
1 garlic clove, minced |
2 medium potatoes, diced |
3 cups low-sodium vegetable broth |
3 bunches watercress, roughly chopped |
1/4 cup plus 3 tbsp fat-free greek yogurt |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons toasted sliced almonds |
Directions:
1. In large saucepan, heat oil over medium heat. Add onions and garlic; cook 3 minutes. Add potatoes; sauté 3 minutes. Add broth; simmer, covered, 15 minutes or until potatoes are tender.
2. Add watercress to pan; cook 3 minutes, until wilted. In batches, purée soup in blender; return to pan. Whisk in 1/4 cup yogurt, salt, and pepper; reheat gently (do not boil). Serve with remaining 3 TBSP yogurt and almonds.
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