Watercress Soup With Toasted Almonds

• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 1 garlic clove, minced
• 2 medium potatoes, diced
• 3 cups low-sodium vegetable broth
• 3 bunches watercress, roughly chopped
• 1/4 cup plus 3 TBSP fat-free Greek yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons toasted sliced almonds

1. In large saucepan, heat oil over medium heat. Add onions and garlic; cook 3 minutes. Add potatoes; saute 3 minutes. Add broth; simmer, covered, 15 minutes or until potatoes are tender.
2. Add watercress to pan; cook 3 minutes, until wilted. In batches, puree soup in blender; return to pan. Whisk in 1/4 cup yogurt, salt, and pepper; reheat gently (do not boil). Serve with remaining 3 TBSP yogurt and almonds.
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extravirgin olive oil, onions, garlic, potatoes, lowsodium, bunches, yogurt, salt, freshly ground black pepper, almonds

Taken from www.myrecipes.com/recipe/watercress-soup-toasted-almonds (may not work)