Onion and Watercress Soup

onion and watercress soup

Onion and Watercress Soup

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Servings: 4
Calories: 124
Prep Time 10 minutes
Cook Time 25 minutes


  • 1 bunch watercress
  • 2 onions sliced
  • 1 1/2 pints light chicken stock
  • grated nutmeg
  • salt and pepper
  • 1 1/2 oz skimmed milk powder
  • few watercress leaves to garnish


  • Wash the watercress, remove the coarse stalks and chop roughly. Put in a saucepan with the onion, stock and grated nutmeg, and salt and pepper to taste.
  • Bring to the boil, cover and simmer for 20 minutes. Leave to cool slightly.
  • Put the watercress mixture in a liquidizer with the skimmed milk powder. Blend until smooth, then return to the pan. Bring to the boil, stirring, and cook for 1-2 minutes.
  • Check the seasoning and pour into warmed bowls. Garnish with the watercress leaves.
Calories: 124 kcal
Carbohydrates: 17 g
Protein: 9 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 313 mg
Potassium: 458 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 246 IU
Vitamin C: 5 mg
Calcium: 152 mg
Iron: 1 mg
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