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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Watercress and Orange Soup

Source: dLife

Creamy and healthy soup of watercress and sweet citrus.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	181.3

Total Carbs	18.6 g

Dietary Fiber	4.5 g

Sugars	9.3 g

Total Fat	11.7 g

Saturated Fat	5.7 g

Unsaturated Fat	0.7 g

Potassium	120.8 mg

Protein	2.1 g

Sodium	112.9 mg

Dietary Exchanges 11.7 Fat, 0.6 Vegetables, 0.6 Fruits, 0.3 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each large onion 1.0
1 tbsp olive oil 8.0
8 each Greens, watercress, fresh, sprig 1.0
1 each medium oranges 2.5
2 1/2 cup low sodium vegetable broth 0.6667
0.6667 cup Cream, light 2.0
2 tsp cornstarch 1.0
1 pinch salt and pepper 1.0
1 tbsp heavy whipping cream 1.0
1 each medium oranges

Directions

In a large pan with oil, soften the onion. Add the watercress, unchopped, cover and cook for 5 minutes until softened.
Add the orange rind, juice, and stock. Bring to boil, cover and simmer for 10-15 minutes.
Process in a blender/food processor until smooth.
Put through a strainer.
Blend the cream with the cornstarch until no lumps remain, then add to the soup.
Season to taste.
Gently bring soup back to boil, stirring occasionally until slightly thickened.
Leave to cool before chilling in the refrigerator.
Serve with cream or yogurt and a wedge of orange.