Kale Broccoli Colcannon

healthy diet for kids
Kale (also called Borecole)

Kale is similar to the cabbage in color (green or purple) except the central leaves do not form a head. It is close relative of the wild cabbage and belongs to the same family as Broccoli, Cauliflower, Collard greens and Brussels sprouts.

Kale is a very nutritious vegetable containing powerful antioxidant properties and is believed to be good at controlling inflammation. This vegetable is also high in beta Vitamin C, Vitamin K, Carotene, Lutein, Zeaxanthin and is also rich in Calcium.

According to information available online, when finely chopped, Kale oxidizes with air to develop a chemical called Sulforaphane which has potent anti-cancer properties. Boiling reduces the potency of the anti-cancer compounds but if you steam or microwave or even stir fry, Sulforaphane seems to remain largely intact. Because Kale contains indole-3-carbinol, eating this vegetable also boosts DNA repair in cells. Kale is also a good source of carotenoids.

I came to know of this vegetable when I was invited for dinner at a friends place. She had made this lovely Potato, Kale and Rapini Colcannon. It is basically her recipe that I am reproducing here. Since then I must have made this at least a dozen times.


Mixing a smaller portion of high-carbohydrate potato with a larger portion of low-carbohydrate Kale is an excellent way to appease a hankering for mashed potatoes without overloading on carbs. Read how to healthy Rapini to Potato to Kale ratio should be 1:2:4.


Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.

The calorie/carb differences are amazing. As made, with Kale and potato, a serving is 73 calories, 9 grams NetCarbs and 1 Weight Watchers point. If it’d been made with ALL potato, a serving would have been 114 calories, 20 grams NetCarbs and 2 Weight Watchers points.

Kale and Broccoli Rabe Colcannon
Preparation time: 40 minutes
Serves 6


  • Salted water to cover
  • 1/2 pound potato, skin on, diced
  • 1 pound Kale, roughly chopped
  • 1/4 pound Broccoli rabe, heavy stems removed, chopped
  • 1 tablespoon sour cream (any liquid would do, including no-fat broth)
  • 1/4 cup half ‘n’ half
  • Salt & pepper to taste


  1. Bring the water to boil on MEDIUM HIGH in a pot that can be used for mashing later.
  2. Add the potato and Kale as they’re prepped, even before the water boils.
  3. Once it boils, you need to reduce the heat to MEDIUM.
  4. Cover and let simmer for 15 minutes or until both the potatoes and Kale is soft.
  5. Add the Broccoli rabe and cook for about 3 minutes, until soft but still bright green.
  6. Drain and return to the hot pan.
  7. Mash with a hand mixer.
  8. Add the sour cream and half ‘n’ half.
  9. Season to taste, serve and enjoy!

Nutritional Information:

Amount Per Serving – 1/2 cup Calories: 73
Total Fat 2g
Saturated Fat 1g
Cholesterol 5mg
Sodium 31mg
Total Carbohydrates 12g
Dietary Fiber 3g
Protein 3g
Calcium 54mg
Iron 1mg

Jerusalem Artichokes (also called Sun Chokes)

portion control plates for adults
Jerusalem Artichokes (also called Sun Chokes)

In case you are wondering if these come from Jerusalem, the answer is no. It has no connection whatsoever with Jerusalem. I suspect the name Jerusalem artichoke was probably a corruption of its Italian name Girasola articiocco. The funnier part is that Jerusalem artichoke is not even an artichoke. What you eat is a lumpy, brown-skinned tuber that resembles a gingerroot.

This vegetable is usually called the Sun Choke because its small flower resembles the sun flower. Jerusalem artichoke has an edible tuberous-root that is nutty, sweet and crunchy. Always buy Jerusalem artichokes that are firm and fresh-looking and not soft or wrinkled. The root may be peeled or, because the skin is very thin and quite nutritious, simply washed well before being used. Jerusalem artichokes can be eaten raw in salads or cooked by boiling or steaming and served as a side dish. They also make a delicious soup.

Because the Jerusalem artichoke was titled ‘best soup vegetable’ in the 2002 Nice festival for the heritage of the French cuisine, I selected this vegetable be a part of our 2003 Thanksgiving dinner and the recipe I have produced here is actually an improvisation of my aunt, my mom and myself. We selected this vegetable so that its simplicity and earthy flavor would help balance out the ultra rich delicacies on the Thanksgiving dining table.

Nutritional content: Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Okay, enuf said. Now on to our Sun Choke Salad

Preparation & Notes:

1. Assemble the salad the morning of (or late the day before)
2. You might stir in the dressing an hour or so before serving.
3. If you do dress the salad in advance, think about stirring in the parsley just before serving.

Preparation: 25 minutes
Makes 4 cups


  • 1 pound sun chokes
  • 2 small turnips, peeled
  • 1 large carrot
  • 1/4 of an onion


  • 4 tablespoons olive oil
  • Juice of 1/2 a lemon, about 1 tablespoon
  • 1 teaspoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt & pepper to taste
  • 1/3 cup fresh parsley, chopped


  1. Grate the sun chokes, turnip, carrot and onion in the food processor and transfer to a bowl.
  2. In the same food processor, whiz the dressing ingredients.
  3. Stir into grated vegetables.
  4. Taste and adjust seasonings.
  5. Stir in parsley.

Nutritional Information:

Amount Per Serving – 1/2 cup Calories: 118
Total Fat 7g
Saturated Fat 1g
Cholesterol 0g
Sodium 49mg
Total Carbohydrates 13g
Dietary Fiber 2g
Protein 2g
Calcium 22mg
Iron 2mg


diabetic plate divider

Related to both garlic and onion though milder and more subtle in their flavor and fragrance, Leeks have thick white cylindrical stalks with slightly bulbous roots. The broad, flat, dark green leaves wrap tightly around each other like a rolled newspaper.

Leeks have an almost-sweetish onion essence. Paired with butter, they are delicious. Leeks, however, will impart a sweet touch to any recipe. They form the basic ingredient in most Chinese recipes including almost all soups and fried rice variations.

My grandmother, my mom and myself have been using leeks on a regular basis for as long as I can remember.


Leeks should be firm and straight with dark green leaves and white necks. The bulbous root should not have any cracks in it and should be bright white or greenish-white. Avoid overly large leeks as they tend to be kind of over grown i.e. not tender so only purchase those that have a diameter of under two inches.


Leeks contain oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with untreated kidney or gallbladder problems may want to avoid eating leeks.

The long list of nutrients present in leeks include Carbohydrates, Sugars, Dietary fiber, Fats, Protein, Water, Vitamin A, B1, B2, B3, B6, B9, B12, C, E, K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium and Zinc.

Here is my favorite Leeks and Asparagus recipe.


Preparation time: 20 minutes
Serves 4


  • 1 tablespoon butter
  • 1 large leek or 2 small leeks
  • 1 pound asparagus, thin or thick spears, woody ends removed, and if thick, stripes of skin removed with a vegetable peeler
  • Salt
  • Pepper


  1. Melt butter in a skillet over MEDIUM HIGH.
  2. Reduce heat to MEDIUM, add leeks and stir well to coat.
  3. Sauté the leeks lightly until they become soft (usually takes about 3 minutes).
  4. Cut the Asparagus into one-inch lengths and add to skillet, turning well.
  5. Cover the skillet. Let cook, stirring occasionally, until asparagus is cooked through but still bright green, about 5 minutes for thin spears, about 15 minutes for thick.
  6. Season your dish with salt and pepper to taste and serve.

Nutritional Information:

Amount Per Serving – 1/2 cup Calories: 62
Total Fat 3g
Saturated Fat 2g
Cholesterol 8mg
Sodium 7mg
Total Carbohydrates 8g
Dietary Fiber 3g
Protein 3g
Calcium 41mg
Iron 3mg


healthy food for kids


Many mushroom species are high in dietary fiber, protein, and vitamins such as thiamine, riboflavin, niacin, biotin, Cobalamins, and ascorbic acid. Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus with no sodium . Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms.

Today there are literally thousands of varieties of this fleshy fungus. Sizes and shapes vary tremendously and colors can range from white to black with a full gamut of colors in between. The cap’s texture can be smooth, pitted, honeycombed or ruffled and flavors range from bland to rich, nutty and earthy. The cultivated mushroom is what’s commonly found in most U.S. supermarkets today. However, those that readily excite the palate are the more exotic wild mushrooms.

Wild mushrooms are more delicious than the farm variety and can be obtained at a farmer’s market or specialty grocer. Unless you really know what you are doing, do not attempt to pick wild mushrooms yourself from any forest area or your backyard. Most species of mushrooms are toxic and identifying edible from toxic ones can be a challenge.

Bugs love dried mushrooms. Although dried mushrooms have a richer flavor, try the fresh variety – this is a sure way to avoid having tiny bugs crawling inside. Besides, it’s difficult to know how long the mushrooms have been sitting in the warehouse or store shelf.

Here’s a traditional steak and mushroom recipe that has been in my recipe book for the past 15 years.

Preparation time: 45 minutes
Serves 4

Ingeredients for Pepper Steak Steak & Mushrooms

Mushroom Preparation Ingredients

  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1 pound fresh mushrooms, sliced thick
  • 1 cup good red wine
  • 1/3 cup chicken broth
  • 1 tablespoon flour

Pepper Steak Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound top sirloin steak, fat trimmed, cut into four pieces
  • Coarse pepper
  • Kosher salt

In a large skillet, melt butter on medium high till sufficiently hot.
Add onion and mushrooms stirring to evenly coat the butter. Adjust heat to maintain a slow simmer, cover and cook for 5 minutes, then uncover and cook for another 10.
Add wine and broth, cook for 5 minutes.
Sprinkle flour over top, gently whisk into sauce and cook until just thick, 1 – 2 minutes. T
Transfer to another dish and cover.

While sauce cooks, prep steaks by pounding between sheets of waxed paper with a mallet or rolling pin until half-inch thick.
Generously season both sides with pepper and salt.

Melt butter in same skillet (don’t worry if some sauce is left) over medium high.
Add meat; cook until done, about 2 minutes per side for medium rare.
Transfer meat to warm plates.
Return sauce to skillet, stir in meat juice.
Top the steaks with sauce. Serve immediately and enjoy!

Nutritional Information:

Amount Per Serving – 1/2 cup Calories: 338
Total Fat 14g
Saturated Fat 7g
Cholesterol 90mg
Sodium 127mg
Total Carbohydrates 10g
Dietary Fiber 2g




The Vegetable Chart

healthy eating habits
  • Non-starchy vegetables: These vegetables rich source of
      • dietary fiber made up of:
        • Soluble fiber that forms a gel and ties up bile acid (bits of cholesterol) for disposal
        • Insoluble fiber that adds bulk to stool to prevent constipation
    • vitamins (A, B1, B3, B5, B6, C, E, K, niacin, and others. Vitamins play a critical role in food metabolism, and the formation of hormones as well as other important bodily functions.
    • Minerals (Potassium, Phosphorous, Magnesium, Calcium, Iron, Sodium, Manganese, Copper, Selenium, and Zinc) play many important roles in the many life functions of the body.
  • Starchy vegetables: These vegetables are a high source of starch, which the body converts to glucose for energy. They also provide small amounts of dietary fiber compared to non-starchy veggies.

Here’s a Healthy Eating Food calorie Chart for each veggie (non-starchy and starchy) in the group:

Vegetables Name Serving = Calories
Alfalfa sprouts


Artichoke hearts




Bamboo shoots

Beet greens


Bell peppers

Bok choy


Broccoli, raw

Brussels sprouts


Carrot, raw



Cauliflower, raw

Celery, raw




Collard greens






Green beans

Green onions





Lemon grass

Lettuce, iceburg

Lettuce, romaine



Mustard greens


Olive oil


Onion, raw

Onion, raw



Potato, white









Summer squash

Sweet potato


Turnip greens


Water chestnuts

Winter squash


1 cup 20 calories

medium 60 calories

1/2 cup cooked 42 calories

1/2 cup 3 calories

1/2 cup cooked 23 calories

1/2 cup pureed 185 calories

1/2 cup raw 21 calories

1/2 cup cooked 20 calories

1/2 cup cooked 38 calories

1/2 cup raw sliced 25 calories

1/2 cup cooked 10 calories

1/2 cup cooked 22 calories

1 medium stalk 45 calories

1/2 cup cooked 30 calories

1/2 cup cooked 17 calories

1.7 inch 31 calories

1/2 cup cooked 35 calories

1/2 cup cooked 20 calories

3 florets 14 calories

1 stalk 6 calories

1/2 cup cooked 13 calories

1/2 cup cooked 18 calories

1 medium 9 calories

1/2 cup cooked 17 calories

1/2 cup cooked 89 calories

1/2 cup sliced 7 calories

1/2 cup cooked 13 calories

1/2 cup chopped 13 calories

1 clove 4 calories

1/2 cup cooked 22 calories

1/2 cup chopped 16 calories

1/2 cup cooked 43 calories

1/2 cup cooked 18 calories

1/2 cup cooked 24 calories

1/2 cup cooked 16 calories

1 cup raw 66 calories

1/2 cup 9 calories

1/2 cup 4 calories

1/2 cup raw 9 calories

1/2 cup cooked 21 calories

1/2 cup cooked 11 calories

1/2 cup cooked 25 calories

1 tbs. * 120 calories

1/2 cup cooked 46 calories

1 medium 60 calories

1/2 cup chopped 30 calories

1/2 cup chopped 11 calories

1/2 cup cooked 34 calories

1/2 cup cooked 59 calories

1/2 cup cooked 24 calories

1/2 cup sliced 12 calories

1 medium leaf 2 calories

1/2 cup raw 13 calories

1/2 cup cooked 47 calories

1/2 cup cooked 25 calories

1/2 cup cooked 21 calories

1 cup raw 14 calories

1/2 cup cooked 36 calories

1/2 cup cooked *125 calories

1 medium 35 calories

1/2 cup cooked 15 calories

1/2 cup cooked 24 calories

1/2 cup raw 60 calories

1/2 cup cooked 80 calories

1/2 cup cooked 14 calories

*Alert: High calorie – Don’t go hog wild with it!


Xiquima Hash Browns

healthy breakfast ideas for kids

Xiquima (also known as Jicama, Mexican Potato, Mexican Turnip or Yam bean)

Xiquima is a very popular starchy vegetable in any Mexican kitchen. It is a brown-skinned, large, edible tuberous root that resembles a turnip and is very crunchy with a mild flavor like a water chestnut. It is used to add texture and flavor to a variety of dishes and is very popular as a snack.

In Mexico, Jicama is used in fresh fruit medleys, soups, salads and stews. Xiquima can be used to substitute Water Chestnut in Chinese cooking. Since it has a unique flavor and texture, this tuber lends itself to a variety of dishes. While buying Jicama, select a firm tuber, heavy for its size. It can be stored unwrapped in the refrigerator for a couple of weeks. It’s best to use it up within a couple of days once it is cut.

The vegetable has a low calorie count, has high water content, and is an excellent source of fiber. It is rich in beta carotene, B-Complex, Calcium, Iron, Vitamin C and Potassium. Here is a healthy recipe for Jicama (Xiquima) Hash Browns.

Xiquima Hash Browns

Serves 1


  • 2 cups of jicama, peeled and grated
  • 1/2 onion, chopped
  • 1 Tbsp oil
  • Salt and pepper, to taste

In a large skillet, heat the oil over medium high heat.
Add the onion and cook until translucent.
Add the jicama, salt and pepper and cook until brown.
Top with your favorite egg dish and serve as a healthy breakfast.

Nutritional Content Quantity Calories
Serving 122
Protein 1 g 4
Total Fat 120
Carbohydrates 14 56
Sugars 4 g
Dietary Fiber 7 g
Sodium 6mg

Watercress and Fresh PeaSoup

healthy meal ideas


As a kid, I associated watercress with the lovely shahzad Memon’s sandwiches my grandmother used to serve with tea whenever we visited her in England. It was only when I grew older that I realized that Watercress is a European herb that is also cultivated in the US. Watercress or Nasturtium Officinale is considered as a ‘super food’, and rightly so. A green from the mustard family, it contains the highest amount of vitamins, minerals and phytochemicals which packs a nutritional punch that few other natural foods can match.

Watercress is packed with Vitamins B1, B6, Vitamin C, Vitamin K, Iron, Calcium, Magnesium, Manganese and Zinc. It is also brimming with beta carotene, needed for healthy skin and eyes, as well as Quercetin, a kind of flavonoid. Lutein and Zeaxanthin, carotenoids that act as antioxidants to absorb dangerous free radicals are also present in large quantities in Watercress.

Used for soups, salads and garnishes, its pleasant but slightly peppery flavor goes well with some vegetables that have a milder flavor, or with citrus fruit. You could even serve it wilted as greens or try it in pasta, hot sauces, bake it with fish or use it in a stir-fry. Here is a simple Watercress soup recipe which is my favorite.

The recipe:

Fresh Pea and Watercress Soup
Serves 4


  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 400g frozen peas
  • 600ml vegetable stock
  • 1 sprig of fresh mint
  • 1 (100g) pack watercress
  • 150ml semi skimmed milk

Heat the oil in a large pan; add the leeks and sauté for about 3 minutes or until soft.
Add the peas and stock and slowly bring to a boil.
Cover and simmer for 5 minutes or until the peas are tender.
Add the watercress and simmer for 2 more minutes.

Transfer to a blender, add the milk and whip until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.

7.6g Fiber and 0.27g Salt.

One Serving 1/2 cup 136
Protein 9.3 g 37
Total Fats 5 g 35
Saturated Fats 1.1 g
Cholesterol 0.0 g
Carbohydrates 14.3 57
Fiber 7.6 g
Salt 0.27 g

Onion – Caramelized Onion Tart

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Onion – Caramelized Onion Tart

The presence of Flavonoids and sulfur-containing nutrients makes onion a favorite recommendation of all doctors, dieticians and nutritionists. There’s research evidence for including at least one serving of onion in your meal plan every day. The Flavonoids in onion are concentrated in the outer layers so to maximize health benefits, peel off as little of the fleshy, edible portion as possible.

Tip: When onions are simmered to make soup, the Flavonoid does not get degraded – instead it gets transferred into the water part of the soup. So by using a low-heat method for preparing onion soup, you can preserve the health benefits of onion.

While Flavonoids are available in the form of supplements, they are a poor substitute for the real thing because natural Flavonoids provide better protection from oxidative stress. And several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you’ll need to consume one onion serving per day (approximately ½ cup).

If you thought onions are only used in salads and cooking the main meal, think again for today I reproduce here my prized Caramelized Onion Tart.

The Recipe:
Caramelized Onion Tart
Preparation time: 75 minutes
Serves 8 in entrée-size wedges, 16 in slim appetizer servings

Crust Ingredients

  • 2 cups flour, fluffed to aerate before measuring or 268 grams
  • 1/2 cup whole milk
  • 1/2 cup cream
  • 1 teaspoon table salt
  • Fine-grained yellow cornmeal

Mix the flour, milk, cream and salt till the dough feels soft and light. Create a round disk of the dough and wrap with plastic, refrigerate for 30 minutes. On a clean table or counter sprinkle some cornmeal and also cover the outside of the dough with a light layer of cornmeal. Roll out the crust to be the size of the baking dish plus about an inch. Arrange in the baking dish, then fold the extra dough hanging over the side to the inside and pinch to form an attractive edge. If the filling is ready, great, otherwise freeze until ready.

Filling Ingredients

  • 2 tablespoons butter
  • 3 medium brown-skinned yellow onions (which brown better), chopped
  • eggs
  • 1/2 cup whole milk
  • 1/2 cup cream
  • 4 ounces Parmesan, grated or even just roughly chopped
  • 1 teaspoon fresh thyme leaves, optional

In a large skillet, melt the butter on medium until heated. Add the onions and stir lightly till golden brown. Let cool.

Preheat oven to 425F.

In a bowl, whisk the eggs, then whisk in the milk, cream, Parmesan and thyme. Turn in the cooled onions. Turn the mixture into the prepared crust. Bake for 15 minutes.

Turn the heat down to 325F, bake for about 25 minutes or until the center is set and crust golden and crusty.

Prepare Ahead of Time
One day before make the dough and refrigerate. Cook the onions and refrigerate.
When you are ready to prepare the dish, roll out the dough and, if need be, refrigerate. Mix the egg mixture and refrigerate. Just before baking, preheat the oven, combine the onion and egg mixtures and turn into the pie crust. Bake and serve.

Assume 8 Slices
Per Slice 260
Total Fat 19 g
Sat Fat 12 g
Cholesterol 116 mg
Sodium 570 mg
Carbohydrates 11 g
Sugar 4 g
Fiber 1 g
Protein 10 g
Weight Watcher Points 7 points

Velvet Bean Tortilla

diabetic plate chart

Velvet Bean (also known as cowitch, cowhage, kapikachu, nescafe, sea bean, kratzbohnen, konch, and atmagupta)

Velvet bean plant is actually a pest-resistant vine that typically grows in tropical warm climate regions of the World. It is called “velvet bean” because of the plant is covered in soft hairs when young.

The velvet bean is an excellent source of protein and can be made into a garnish, condiment, or pickled. The overall nutritional value of the velvet bean is comparable to that of more commonly eaten legumes, such as soybeans, cowpeas, and groundnuts.

My research over the internet indicates that Velvet Bean has been used as treatment for Parkinson’s Disease, though, as of 2010. The bean contains levodopa and can be used to increase dopamine production in order to treat varying disorders, including depression and sexual dysfunction. I have made Velvet Bean Tortillas twice in the past and my family loved it. It goes well as a snack with pickle or as a side dish to be eaten with vegetables.

The Recipe: Serves 6

Velvet Bean Tortillas


  • 12 ounces of corn flour
  • 4 ounces of velvet bean (ground into a flour in a blender)
  • 1 Tbs Olive oil
  • Salt to taste
  • 4 tbs to 8 tbs water to make the dough

Put the corn and velvet bean flour into a bowl.
Add a teaspoon of salt.
Add 4 tablespoonfuls of water (if after few minutes of mixing the dough is still dry you may add another two tbs of water), Add one tablespoon of oil.
Mix well to form dough. (Tip: I use my hand – it produces the best results). Knead well (usually takes about 10 minutes)

When the kneading is done, make 12 portions and roll each into a nice round shape and thin.

Place each raw tortilla on the hot pan and cook on each side for about 2 minutes (or more if your tortillas are thick). Cook it until it is no longer doughy. Remove from the pan and serve hot. Any pickle or vegetable goes well with these Tortillas.

Tip: A teaspoon of butter spread on the hot Tortilla makes it really delicious.

Per Tortilla 120
Protein 10 g 40
Total Fat 1 g 7
Saturated Fat 0.2 g
Carbohydrate 26 g 104
Sugar 1 g
Fiber 4 g
Salt 0.2 g


Upland Cress

healthy eating food chart

Upland Cress (also known as English cress, garden cress, land cress or winter cress)

Upland cress is not watercress. Upland cress is a salad green and a member of the mustard family. It has short stocky round leaves that have a sharp spicy flavor and are often used to complement vegetables or served as a separate dish of greens.

Nutritional content: Upland Cress is high in phyto-nutrients as well as antioxidant vitamins C and A. In fact, Upland Cress has 3 times the amount of vitamin C as oranges, and twice the amount of vitamin A as broccoli.

The Recipe:

Upland Cress Soup

Serving Size: 1 cup

Servings: 4


  • 1 tablespoon olive or canola oil
  • 1 onion, chopped
  • 6 ounces cress
  • 2 cups chicken or vegetable stock
  • 1 cup orange juice
  • 1/2 cup plain yogurt
  • Salt and pepper to taste


In a large pot over low heat, heat olive oil and cook chopped onion without browning until it softens, 5 – 10 minutes.

Meanwhile, rinse and coarsely chop the cress.
Add cress, stock and orange juice to the onion and simmer for about 5 minutes.
Purée, preferably in the cooking pot using a hand held blender. If using a conventional blender, work in several batches to prevent splattering of hot liquid.
Whisk yogurt into puréed soup and add freshly ground pepper and salt to taste.
Reheat briefly, if necessary, but don’t boil.

Read: building online store

Per serving 1 cup 108
Protein 2 g 8.6
Total Fat 4 g 31.3
Saturated Fat 2 g
Cholesterol 8 mg
Carbohydrates 18 g 68
Fiber 2 g
Calcium 42 mg
Iron 0 mg
Sodium 624 mg
Weight Watchers points 2