Ideal for lunch on a summer's day, this soup can be served hot or chilled. If it’s a really hot day, serve with a couple of ice cubes in it.
Serves
4 Prep
15 minutesCook
25 minutesEach 371g serving contains (excludes serving suggestion)
KCal
149
Carbs
21.9g
Fibre
3.9g
Protein
7.8g
Fat
2.4g
Saturates
0.8g
Sugars
9.7g
Salt
0.23g
Fruit/Veg Portion
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, chopped
250g potatoes, peeled and finely diced
1.2L vegetable stock
300g watercress
300ml low-fat natural yogurt, reserve 2 tbsp to serve
freshly ground black pepper
Method
Method
Recipe tips
- A ladleful of this soup makes a great sauce served with grilled fish or vegetarian dishes such as tofu kebabs and rice.
- Freezing instructions:Â Can be frozen in small pots for individual portions. Defrost in a microwave and slowly until piping hot.
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Total Cook Time (in minutes)
30 mins
Special Diets
Total Cook Time (in minutes)
45 mins
Special Diets
Total Cook Time (in minutes)
40 mins
Special Diets
Total Cook Time (in minutes)
35 mins
Special Diets
Symbols Guide
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Dairy free
Freezer safe
Gluten free
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Nutritional information explained
Carb counting
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.
Red
High
Amber
Medium
Green
Low
