Watercress Soup

Watercress is one of the oldest known leaf vegetables consumed by humans, with records dating back to the ancient Egyptians and Persians.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Watercress Soup

Cooking Method: Boiling Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 480

Best Season: Spring

Ingredients

Servings

• 2 bunch Watercress
• 1 medium Potato
• 1 small Onion
• 2 cloves Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Lemon Juice
• 4 tablespoon Cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.
2. Add diced potato and vegetable stock. Bring to a boil and simmer until potato is tender.
3. Add watercress and cook for 2 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt, black pepper, and lemon juice. Stir in cream.
6. Simmer for another 5 minutes.
7. Serve hot with a garnish of watercress leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 10g4%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.