Of which 3.8 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (potato) · Folate (leafy greens) · Unsaturated fat (olive oil)
Allergens none
Old-fashioned watercress soup
The bitterness of watercress in a simple, quick soup.
Ingredients
- 300 g (10½ oz) fresh watercress — washed
- 3 potatoes (450 g / 16 oz) — in pieces
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (10 g)
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- salt, to taste
Method
- Put the potatoes, onion and garlic in the pot with water and salt and cook until tender, about 12 minutes.
- Add the washed watercress as soon as the potatoes are done.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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