Onion and Watercress Soup
Ingredients
- 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
Instructions
- 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