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Oriental Watercress Soup Recipe

Oriental Watercress Soup Recipe

6 servings



6 cups reduced-sodium fat-free chicken broth

3 slices gingerroot

2 cups loosely packed torn watercress

Salt and white pepper, to taste

2 sliced green onions

2 tablespoons shredded carrot


Heat broth and gingerroot to boiling in large saucepan, reduce heat and simmer, covered, 5 minutes. Remove gingerroot with slotted spoon and discard. Add watercress and simmer, uncovered, 10 to 15 minutes. Season to taste with salt and white pepper. Sprinkle each bowl of soup with green onions and carrot.

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