Blended Watercress Soup (5-Ingredients)
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Servings: 4 servings
Calories: 76kcal
- 1 teaspoon extra virgin olive oil
- 1 cup (130 grams 0r 4.5 ounces) chopped onions, chopped
- 2 cloves garlic, chopped
- 1 small Yukon gold potato (145 grams or 5 ounces) chopped
- 8 cups (280 grams or 10 ounces) watercress
- 1/4 teaspoon sea salt
- 1/8th teaspoon black pepper
- 1 teaspoon sesame oil
Prepare your watercress by pulling off any thick stems saving the leaves and thin tender stems only.
Bring 4 cups of water to a boil in a teakettle.
Heat oil in medium sized pot and add in onion, garlic, and potatoes. Season with salt and pepper and cook for 8-10 minutes or until your potatoes are fork tender. If the pot gets too dry just add some water as needed.
Add the watercress to the pot and top with 4 cups of boiling water let this simmer for a couple of minutes the goal is for the watercress to be wilted but still vibrant.
Allow everything to cool down and then pour soup into a blender, no more than halfway, you may have to work in batches.
Blend on high until your soup is smooth and velvety. Season the soup with salt, pepper and sesame oil. Repeat with any remaining soup. Enjoy!
Makes 5 cups.
Serving: 1.5cups | Calories: 76kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 469mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2172IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 1mg