Watercress Soup

🛒 Ingredients

• Fresh Watercress 50 g · 6 kcal
• Potato, peeled and diced 75 g · 58 kcal
• Onion, chopped 25 g · 10 kcal
• Garlic clove, minced 3 g · 4 kcal
• Vegetable broth 188 g · 9 kcal
• Olive oil 4 g · 30 kcal
• Low-fat milk 25 g · 12 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
2. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.
3. Add the fresh watercress to the pot, stirring until it wilts, which takes about 1-2 minutes. Remove the pot from the heat.
4. Using an immersion blender, carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
5. Stir in the low-fat milk and gently reheat the soup over low heat, without boiling. Season with salt and freshly ground black pepper to taste.
6. Serve hot, garnished with a sprig of fresh watercress or a drizzle of cream if desired.