| 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
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