Watercress and Leek Soup

30 minutes Prep: 5 minutes Cook: 25 minutes

86 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	pound	leeks	trimmed, washed, sliced
2	packages	watercress	washed
1/2	ounce	margarine
3 1/2	cups	stock
1	teaspoon	cornstarch
1	x	salt and black pepper

Directions

Fry leeks and watercress in margarine in a large pot over a low heat for 15 minutes.

Keep a lid on the pot, but stir occasionally, don't let it brown.

Add stock, bring to a boil and simmer for 10 minutes.

Dissolve cornstarch in a little cold water and add to the soup.

Blend till smooth, reheat and serve.

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Nutrition Facts

Serving Size 164g

Amount per Serving

Calories 86 30% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 180mg	8%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	4%
Sugars 4.0g
Protein 4.0g	7%

Vitamin A	20%		Vitamin C	12%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met