4 servings, 1 serving
25-30 min for preparation
1,2 l vegetable stock
1 clove of garlic, finely chopped
250 g potato pieces
1 pot of watercress
4 tbsp low fat natural yoghurt
1. Heat thick base saucepan and spray with oil. Fry chopped onion for 5-10 minutes until soft, add a little stock to avoid burning.
2. Add garlic and potato pieces, heat while stirring for about 1 minute, add rest of stock and boil with low heat for 15 minutes until potatoes are soft.
3. Mix in chopped watercress and boil for another 3-5 minutes. Puree
4. Serve with 1 tbsp of yoghurt for every serving.
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