| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg10 | 2 | servings |
INGREDIENTS
| 2 | ts | Soy margarine |
| 1/3 | c | Finely chopped onion |
| 1 | Shallot; minced | |
| 1 | bn | Watercress; rinsed & chopped |
| 1 | c | Vegetable broth |
| 1/4 | ts | Salt |
| 1 | ds | Freshly ground pepper |
| 1 | Thin lemon slices for garnish | |
| Watercress leaves for garnish |
INSTRUCTIONS
Melt the margarine in a medium saucepan. Add the onion and shallot and cook, stirring frequently, until the onion is translucent, about 3-4 minutes. Add watercress and stir until wilted. Add broth and bring just to a boil. Remove from heat and puree in a food processor or blender. Serve hot or chilled. Season with salt & pepper. Garnish by floating a lemon slice on the soup, topped with a leaf of watercress. Per serving: 131 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 1132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n.
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