Watercress and lettuce soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Watercress, .75 cup, chopped (remove)Romaine Lettuce (salad), 1 cup, shredded (remove)*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove)Soy Milk, .75 cup (remove)*Marigold Swiss Vegetable Bouillon powder [green top], 1 tsp (remove)*Raw White Onion (Serving = 1 medium Onion), 1 serving (remove)Parmesan Cheese, grated, 1.5 tbsp (remove)Water, tap, 2 cup (8 fl oz) (remove)Sunflower Oil, 1 1tsp (remove)
Peel and chop onions and potatoes and sweat in the oil, with the parmesan rind, once potatoes are soft add the watercress, stock and soy milk and bring to boil. Simmer for 10-15 minutes. Remove the parmesan rind and add the roughly chopped lettuce and puree. Eat.
The parmesan amount is an estimate because I put the leftover rind in at the end of the block for flavour and removed it.
Serving Size: 4 servings of about 3 ladles
Number of Servings: 4
Recipe submitted by SparkPeople user RHIDICULOUS1.
The parmesan amount is an estimate because I put the leftover rind in at the end of the block for flavour and removed it.
Serving Size: 4 servings of about 3 ladles
Number of Servings: 4
Recipe submitted by SparkPeople user RHIDICULOUS1.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 2.8 g
- Cholesterol: 1.5 mg
- Sodium: 73.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.0 g
- Protein: 5.8 g
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