Total Time
15mins
Prep 5 mins
Cook 10 mins

This is a low cal tangy soup that is quite filling. Serve it piping hot. Try a bit of grated nutmeg on this as well.

Ingredients Nutrition

Directions

  1. Set aside 6 sprigs of watercress.
  2. Finely chop remaining stems and leaves (should be about 3 cups).
  3. Mix flour and 4 Tbs milk into a paste in a large saucepan.
  4. Slowly add milk, onion and salt.
  5. Cook over med heat stirring constantly until soup thickens.
  6. Boil for 1 minute.
  7. Stir in chopped watercress.
  8. Serve as is or puree in a blender if desired.
  9. Garnish with sprig of watercress.

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