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Watercress and Orange Soup
Source: dLife

Creamy and healthy soup of watercress and sweet citrus.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
2 1/2 Fat , 1 Vegetables , 1 Fruits , 1/2 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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1 each  large onion
1 tbsp  olive oil
8 each  Greens, watercress, fresh, sprig
1 each  medium oranges
2 1/2 cup  low sodium vegetable broth
0.6667 cup  Cream, light
2 tsp  cornstarch
1 pinch  salt and pepper
1 tbsp  heavy whipping cream
1 each  medium oranges
  1. In a large pan with oil, soften the onion. Add the watercress, unchopped, cover and cook for 5 minutes until softened.
  2. Add the orange rind, juice, and stock. Bring to boil, cover and simmer for 10-15 minutes.
  3. Process in a blender/food processor until smooth.
  4. Put through a strainer.
  5. Blend the cream with the cornstarch until no lumps remain, then add to the soup.
  6. Season to taste.
  7. Gently bring soup back to boil, stirring occasionally until slightly thickened.
  8. Leave to cool before chilling in the refrigerator.
  9. Serve with cream or yogurt and a wedge of orange.

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