This weekend I created the most delicious summer-time chilling soup. I tossed together fresh cucumbers and watercress for a cooling feeling, but then decided to add a touch of the Fall by including sweet potatoes and onions…and to polish it off, there’s nothing like the natural sweetness of fresh beets. This soup is delicious as a main dish with gluten-free bread or used as an appetizer or side dish with any meal.
- 4 Tbsp. olive oil
- 1 medium sweet onion, finely chopped
- 1 1/2 cups low-sodium vegetable broth
- 2 cups water
- 1 large sweet potato, peeled and sliced 1/4 inch thick
- 4 beets, peeled and sliced 1/4 inch thick
- 6 lbs. watercress, coarsely chopped
- 1 cup almond milk
- 1 cup Greek plain yogurt
- Sea salt and pepper
- 2 cucumbers, peeled and finely diced
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. fresh cilantro
1. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened. Add the broth and water; bring to a boil. Add the sweet potato and beets, cover and simmer over low heat until tender, about 20 minutes. Add the watercress and cook for 3 minutes.
2. Transfer the soup to a food processor; puree. Then, transfer the mixture back to the saucepan. Add milk and Greek yogurt, cucumbers and vinegar. Season with salt and pepper to taste.
3. Ladle the soup into bowls. Garnish with fresh cilantro and serve.
Be sure to check out my Kid Friendly Recipe that was posted on the Easy Kids Recipes website today.
My ‘Fruit Not Fat’ Galaxy Granola video that launched today, as well.
Share your thoughts
that soup looks amazing and so healthy!
Gongrats! I definitely voted for you. Spam is not traditionally something I enjoy but you made it look very upscale. Between this and the steak contest it sounds like you are definitely having a streak of luck with recipe contests.
Interestingly, I’m also in the running in a recipe contest (a different one) and would love your support. To vote you just click through my video here: http://bit.ly/bXKr5j and then click that you “like it.” (Note that you will have to log into your YouTube account to vote and if you don’t have one, you’ll have to create one. I promise it only takes a minute) If nothing else you get to see me looking awkward on camera.
Fabulous, Kelly; congrats! That is wonderful…I surely voted for you and thank you so very much for voting for me and for your kind words about my recipe contests; I greatly appreciate your support…have a wonderful night and I hope to see you soon. Keep up the yummy recipes, darling. Best, Amie
I’ve never had watercress, but I’ll eat anything with cilantro!
Hehe; same here, I loooove cilantro…so delish. Thanks, Bradi. Have a great day!
that recipe looks SOOO good aim!! i can’t wait to try i. I’v been looking for different things to do with beet… I’m the only one at my house that LIKES beets so maybe I can find a way to convert the rest of them! i have a question, like always- you know I don’t drink, so i don’t really cook with wine either (if I am coming up with my on recipe). I am looking for a wine that works well when baking with fruit, specifically cherries. long story short, i had a conditioner sample that smells like cherries and it got me in the mood to make a cherr cobbler but I was laying around with recipe ideas, one of which was with wine but i don’t know what kind of wine to use