Watercress and lettuce soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Watercress and lettuce soup calories by ingredient



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)

Directions

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.