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.
Tip:
If watercress isn’t available, beet greens, spinach, or Swiss chard can be substituted.
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
