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Light and fluffy watercress soup

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Light and fluffy watercress soup
Ideal for lunch on a summer's day, this soup can be served hot or chilled. If it’s a really hot day, serve with a couple of ice cubes in it.
Serves
4
Prep
15 minutes
Cook
25 minutes
Each 371g serving contains (excludes serving suggestion)
KCal
149
Carbs
21.9g
Fibre
3.9g
Protein
7.8g
Fat
2.4g
Saturates
0.8g
Sugars
9.7g
Salt
0.23g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 tsp rapeseed oil
1 large onion, chopped
250g potatoes, peeled and finely diced
1.2L vegetable stock
300g watercress
300ml low-fat natural yogurt, reserve 2 tbsp to serve
freshly ground black pepper
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Method

Recipe tips
  • A ladleful of this soup makes a great sauce served with grilled fish or vegetarian dishes such as tofu kebabs and rice.
  • Freezing instructions: Can be frozen in small pots for individual portions. Defrost in a microwave and slowly until piping hot.
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