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Dilled Buttermilk, Potato, and Watercress Soup

Serves 6.

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    Dilled Buttermilk, Potato, and Watercress Soup

    Potatoes are nature’s comfort food, magically working to create a smooth and creamy base in this very green Scandinavian soup. Watercress lends a welcome freshness while dill and buttermilk bring zip.

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    Tip:

    If watercress isn’t available, beet greens, spinach, or Swiss chard can be substituted.

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    Dilled Buttermilk, Potato, and Watercress Soup

    Ingredients

    • 2 Tbsp (30 mL) unsalted butter or extra-virgin olive oil
    • 1 russet potato, peeled and roughly chopped
    • 1 onion, roughly chopped
    • 1 garlic clove, minced
    • 3 cups (750 mL) low-sodium vegetable or chicken broth
    • Ground black pepper, to taste
    • 3/4 lb (about 6 cups/1.5 L) fresh watercress (substitute beet greens or spinach)
    • 1/3 cup (80 mL) buttermilk or kefir, plus more for serving
    • 1/4 cup (60 mL) chopped fresh dill
    • 2 tsp (10 mL) white wine vinegar

    Nutrition

    Per serving:

    • calories90
    • protein4g
    • fat4g
      • saturated fat3g
      • trans fat0g
    • carbohydrates10g
      • sugars3g
      • fibre1g
    • sodium310mg

    Directions

    01

    In large pot, melt butter or oil over medium heat. Add potatoes, onion, and garlic. Sauteu0301 for 10 minutes. Add broth and pepper, bring to a boil, reduce to a simmer, cover, and cook for 12 to 15 minutes, until potatoes are tender. Add watercress and cook until wilted, about 1 minute. Remove from heat; add buttermilk or kefir, dill, and vinegar. Pureu0301e with an immersion blender until smooth. Serve hot with a swirl of additional buttermilk.

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    Like this recipe?

    This recipe is part of the Scrumptious Scandinavian collection.

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