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“This is a light something that is really nutiritous and truly lovely”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. melt butter.
  2. add onion and garlic and cook until softned.
  3. add cucumber and stock.
  4. remove stalks from watercress and add leaves to pan and cook for about 4 minutes.
  5. cool.
  6. liquidize the soup and pour a small amount over the yoghurt.
  7. return to the pan and re-heat.
  8. do not allow to boil or youghurt will curdle.
  9. sometimes i add a small potatoe at the beggining of the cooking.

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