Watercress Yogurt Soup Recipes

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YOGURT SOUP WITH SPELT, CUCUMBERS AND WATERCRESS

Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers. The addition of watercress, diced tomatoes, herbs, garlic and lemon juice means that every spoonful ferries with it a mix of flavors and textures. Use good quality plain yogurt here (preferably whole-milk yogurt, though low-fat is fine), and you will be rewarded with an authentically tangy, creamy soup that manages to be filling and refreshing.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14



Yogurt Soup With Spelt, Cucumbers and Watercress image

Steps:

  • Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
  • While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
  • Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 848 milligrams, Sugar 9 grams

1/2 cup spelt, farro or wheat berries, preferably soaked for an hour or more and drained (don't worry if you haven't done this, although they make take longer to cook)
2 cups water
Salt to taste
1 quart plain low-fat or whole-milk yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 cup finely chopped seeded cucumber (no need to seed if using Persian or European cucumbers)
1 small bunch watercress, thick stems discarded, coarsely chopped
1 to 2 garlic cloves to taste, finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
3/4 cup cold water (more as desired)
1/4 cup finely chopped dill, parsley, mint or cilantro
2 tablespoons snipped chives
Freshly ground pepper to taste
3 or 4 radishes, thinly sliced, for garnish

WATERCRESS SOUP

Richard Grausman created his lighter version of the classic French watercress soup in his book, "At Home With The French Classics." The traditional soup is thickened with potatoes; this is thickened with zucchini. I in turn adapted his recipe somewhat. Use the leaves from one bunch of watercress. PLEASE NOTE: this soup is WW friendly, even though it is not titled or categorized as such. To make the soup @ zero points, I use no fat and just boil the leeks (can sub white onion) in the broth. I usually add a little olive oil to the bowl just before serving, so if you do that, remember to count points for the oil or butter you use.

Provided by coconutty

Categories     Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8



Watercress Soup image

Steps:

  • Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
  • Make sure the leeks are in small dice that will cook up quickly.
  • Place butter, leeks and chicken broth in a saucepan.
  • Bring to a boil, lower heat and simmer 4-5 minutes.
  • Add zucchini, cook several minutes more, until zucchini is just tender.
  • Add salt and pepper, stir.
  • Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
  • Remove from heat and purée in a blender.
  • Correct seasoning.
  • Just before serving, stir in optional cream OR optional virgin coconut oil.
  • Serve hot, warm or cold.
  • NOTE 1: Because the traditional French soup is pale green, Richard Grausman used peeled zucchini to create a paler shade of green. You could leave the zucchini unpeeled, thereby giving the soup a darker green color.
  • NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
  • NOTE 3: See my description for making this soup Weight Watcher friendly.

watercress leaf
2 teaspoons butter
2 leeks, washed and diced small (white part only)
1 lb zucchini, peeled and diced (see note)
2 1/2 cups chicken stock or 2 1/2 cups broth
salt and pepper
2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
1 -2 tablespoon virgin coconut oil (optional)

WATERCRESS SOUP

Provided by Moira Hodgson

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9



Watercress Soup image

Steps:

  • Simmer the potatoes, leeks and herb bouquet in the chicken stock for 40 minutes. Trim the watercress stalks and discard. Add the watercress leaves to the soup reserving a few for decoration; simmer for five minutes.
  • Remove the herb bouquet. Puree the mixture in a food mill and cool it overnight.
  • Stir in yogurt and lemon juice to taste and season with salt and pepper. Serve the soup, sprinkled with watercress leaves, in individual bowls.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 9 grams

1 pound potatoes, peeled and sliced
1 pound leeks, sliced
1 1/2 quarts chicken or vegetable stock
Herb bouquet (parsley, bay leaf and thyme tied in cheesecloth)
2 bunches watercress
1/2 cup plain yogurt
Juice of 1/2 lemon (or to taste)
Coarse salt and freshly ground pepper to taste
4 tablespoons watercress leaves to garnish

WATERCRESS YOGURT SOUP

Make and share this Watercress Yogurt Soup recipe from Food.com.

Provided by katii

Categories     Greens

Time 15m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4



Watercress Yogurt Soup image

Steps:

  • Puree watercress, yogurt, and garlic in blender until smooth.
  • Garnish with mint and serve.
  • Enjoy!

Nutrition Facts : Calories 116.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.9, Sodium 160.7, Carbohydrate 16.3, Fiber 0.2, Sugar 15.1, Protein 11.9

2/3 cup watercress, loosely packed
200 ml nonfat yogurt
1 teaspoon garlic, minced
2 mint leaves, chopped

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