Creamy watercress soup

2012-11-10
  • Servings : 5/6
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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For a healthy and balanced diet the soup should always be part of any family meals. A traditional creamy watercress soup is perfect for the whole family and for any occasion before the main course. It’s to easy! Try it!!

Units: Metric / (Units: US)

Ingredients

  • 2 liters / (8 1/2 cups) water
  • A bunch of watercress (about 150 grams / (5 1/3 ounces))
  • 1 leek
  • 1 turnip
  • 4 carrots
  • 3 medium onions
  • 1 pumpkin slice (about 100 grams / (3 1/2 ounces))
  • 1 medium potato
  • 3 tablespoons olive oil
  • Salt (to taste)

    Directions

    Step 1


    1. Peel and wash the carrots, the potato, the onions, turnip, pumpkin and the leek. In a large saucepan with 2 liters / (8 1/2 cups) water put the carrots, the pumpkin, leek, turnip, onions and the potato, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. When all the ingredients are almost cooked, add the watercress and cook more 5 minutes.

    Step 2


    1. Remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and some salt. Stir and place the saucepan back on the stove over medium-high heat for about 2 to 3 minutes.

    Step 3


    1. Turn off the heat and serve.

Nutrition facts per serving (5 servings):

Calories: 182
 
Total Fat: 9 g(14%)
 
Saturated Fat: 1.5 g(6%)
 
Cholesterol: 0 mg(0%)
 
Sodium: 121 mg(5%)
 
Total Carbohydrate: 24 g(8%)
 
Protein: 3.5 g
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