Watercress Soup with Toasted Almonds

Watercress Soup with Toasted Almonds

2 tablespoons olive oil

2 medium onions, chopped

1 garlic clove, minced

2 medium potatoes, diced

3 cups vegetable broth

3 bunches watercress, roughly chopped

¼ cup Greek yogurt

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 dashes of cayenne

2 tablespoons toasted sliced almonds

watercress, diced

olive oil 

1.      In large saucepan, heat oil over medium heat.

2.      Add onions and garlic; cook 3 minutes.

3.      Add potatoes; sauté 3 minutes.

4.      Add broth; simmer, covered, 15 minutes or until potatoes are tender.

5.      Add watercress to pan; cook 3 minutes, until wilted.

6.      In batches, purée soup in a blender; return to pan.

7.      Whisk in ¼ cup yogurt, salt, pepper, and cayenne; reheat gently (do not boil).

8.      Serve with remaining 3 tablespoons yogurt and almonds.

9.    Garnish with almonds, watercress, and drizzle olive oil.