Watercress Soup

• 2 tsp. canola oil
• 1 small onion, chopped (1 cup)
• 2 cloves garlic, minced
• 1/2 tsp. ground fenugreek
• 2 medium russet potatoes, peeled and diced
• 2 sprigs fresh thyme
• 4 cups watercress leaves (4 oz.), plus 4 sprigs for garnish
• 1/2 cup low-fat buttermilk, optional

1. Heat oil in saucepan over medium heat.
2. Add onion, and saute 3 to 4 minutes.
3. Stir in garlic and fenugreek, and cook 1 minute more.
4. Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired.
5. Cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 20 minutes.
7. Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.
8. Remove thyme sprigs, and puree soup with hand blender until smooth.
9. Stir in buttermilk, if using, and warm 2 to 3 minutes, without boiling.
10. Serve garnished with watercress sprigs and ground black pepper.

canola oil, onion, garlic, ground fenugreek, russet potatoes, thyme, watercress leaves, lowfat buttermilk

Taken from www.vegetariantimes.com/recipe/watercress-soup/ (may not work)