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Watercress & Leek Soup

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Submitted by uclastu

YIELD

8 servings

PREP

5 min

COOK

25 min

READY

30 min

Ingredients

1 453.6
POUND G LEEKS
trimmed, washed, sliced
2 2
PACKAGES PACKAGES WATERCRESS
washed *
½ 14.5
OUNCE ML/G MARGARINE
3 ½ 828
CUPS ML STOCK
1 5
TEASPOON ML CORNSTARCH

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 until smooth, reheat and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 86 30% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 180mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 20% Vitamin C 12%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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