Nutritional Info

Nutrition Facts

Serving Size 1 (214g)

Calories 81
Calories from Fat 32 (40%)
Amount Per Serving %DIV
Total Fat 3.6g 6%
Saturated Fat 2.2g 11%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 11.1mg 4%
Sodium 391.2mg 17%
Potassium 634mg 13%
Total Carbohydrate 7g 2%
Dietary Fiber 0.6g 2%
Sugars 1.4g
Protein 5.7g 11%

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Recipe Description
Tender, leafy watercress is combined with spinach to make a bright green soup with a fresh taste. This soup can be served hot or cold.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3 Cup(c)  chicken stock or broth
1 Cup(c)  yellow onion, chopped
3/4 Pound(lb)  large russet potato, peeled and cubed
2 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  salt
3 Cup(c)  watercress leaves, lightly packed
6 Ounce(oz)  baby spinach, rinsed and dried
1/2 Teaspoon(t)  thyme, dried
1/8 Teaspoon(t)  white pepper, ground
1 Dash(ds)  nutmeg, ground
1/2 Cup(c)  light sour cream or light cream
4   sprigs watercress, for garnish


In a large soup pot over high heat, bring stock, onion, potato, garlic and salt to a boil. Reduce heat to medium low and simmer, covered, until potato is tender, about 15 minutes. Increase heat to medium. Add watercress, spinach, thyme, white pepper and nutmeg and cook. covered, until greens are wilted, 6 to 8 minutes, tossing once or twice with a fork. Remove from heat and whisk in sour cream. Transfer to a blender or food processor in batches and puree. Return to pot and reheat, but do not boil. Ladle into bowls and garnish with a sprig of watercress.

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