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Asparagus and Watercress Soup with Dill Yogurt Swirl

4 servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

3.7 g
10.8 g
1.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 156
  • Fat 11.6 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   658 mg
  • Carbohydrate 10.8 g
    • Fibre   1.6 g
    • Sugars  
  • Protein 3.7 g
    • Vitamin A 14 %
    • Vitamin C 27 %
    • Calcium 7 %
    • Iron 4 %


Heat the oil in a pot over medium heat. Add the asparagus, onion and garlic and cook 4 to 5 minutes. Mix in the flour. Slowly mix in the stock, stirring constantly. Bring to a simmer and cook 10 minutes. Add the watercress, reserving a few sprigs to garnish the top of the soup, and cook 3 to 4 minutes more. Puree the mixture in a food processor or blender. Return to the pot and bring back to a gentle simmer; season with salt and pepper. Combine the yogurt, dill and horseradish in a bowl. Top bowls of the soup with a dollop and swirl of the yogurt; garnish with a small sprig of watercress.

Serving Suggestions

Try this soup with one of the growing number of gourmet crackers available in the aisle crackers are sold and in our deli department. Or, serve it with warm slices of baguette to mop up any soup left in the bottom of the bowl.

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