Sopa de Berros

Sopa de Berros is a refreshing and nutritious Spanish watercress soup, perfect for a light meal. This low-carb dish highlights the peppery flavor of watercress, complemented by the richness of eggs and a hint of garlic.

Ingredients

• Watercress - 100 grams
• Chicken or vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Eggs - 2 large
• Lemon juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the broth to the pot and bring it to a gentle simmer.
3. Stir in the watercress and cook for about 5-7 minutes, until wilted and tender.
4. Using an immersion blender, blend the soup until smooth. If a blender is used, allow the soup to cool slightly before blending.
5. Return the soup to the pot and season with salt, pepper, and lemon juice. Heat through on low for 2-3 minutes.
6. In a separate pot, bring water to a boil and carefully lower the eggs into the water. Boil for 6-7 minutes for soft-boiled eggs, then transfer them to an ice bath to cool before peeling.
7. Serve the soup hot in bowls, topped with a halved soft-boiled egg for added richness.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting immune health.
• Low in calories and carbs, suitable for low-carb diets.

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