Try this Watercress Soup recipe, or contribute your own.
Suggest a better descriptionMelt the margarine in a medium saucepan. Add the onion and shallot and cook, stirring frequently, until the onion is translucent, about 3-4 minutes. Add watercress and stir until wilted. Add broth and bring just to a boil. Remove from heat and puree in a food processor or blender. Serve hot or chilled. Season with salt & pepper. Garnish by floating a lemon slice on the soup, topped with a leaf of watercress. Per serving: 131 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 1132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1363g) | ||
Recipe Makes: 2 servings | ||
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Calories: 106 | ||
Calories from Fat: 34 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5447.5mg | 188 % | |
Potassium 20.6mg | 1 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 18.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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