Prep Time: 15 minutes
Cooking Time: 20 minutes
The water cress really adds surprising interest to this soup and acts as a more than a garnish. Substitute arugula for the watercress if necessary. This soup is not only delicious, and nutritious, it is gorgeous to look at too.
1 onion(s), medium, minced
3 teaspoons garlic, bottled minced
2 teaspoons Italian seasoning
2 tablespoons butter
2 tablespoons cooking sherry
4 cups vegetable broth, reduced sodium
1 potato(es), peeled and chopped
2 package, 9 ounces spinach, fresh baby
2 cups watercress
1/4 cup parmesan cheese, shaved
1 tomato(es), medium, chopped
In large pot,cook onion, garlic and Italian seasoning in hot butter for about 5 minutes or until onion is tender; stirring occasionally. Add sherry and stir constantly for 1 minute. Add broth and potatoes and bring to a boil. Simmer, covered, for 10 minutes. Remove from heat. Stir spinach into soup and let cool for about 5 minutes. Use a food processor or blender to process or blend the soup in batches until smooth. Return to pot and heat through. To serve, top with watercress, parmesan and tomatoes.
Per Serving About: 140 calories, 5 g fat, 3 g saturated fat, 0 g trans fat , 7 g protein, 18 g carbohydrates, 3 g dietary fiber, 560 mg sodium; WW Points Plus value 4