Ingredients:

• 1 bunch watercress, washed and trimmed
• 1 cup plain low-fat yogurt
• 1 envelope instant onion broth or bouillon mix
• salt and pepper to taste
• 1 cup water
• 2 thin slices lemon

Directions:

Puree all ingredients except water and lemon in a food processor or blender. Pour into
saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon
into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2.
(This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc.,
instead of watercress.)