Portuguese Vegetable Soup


Ingredients
5 Potatoes (Yukon Gold), peeled and sliced thinly1 large onion, peeled and chopped2 garlic cloves, peeled and sliced4 mediums sized carrots, peeled and chopped1 carrot peeled and sliced thinly2 cups watercress, washed and stems removed1/8 cup olive oil1 tablespoon kosher or sea salt
Preparation
<ul> <li>In a deep pot, combine potatoes, onion, garlic, 4 chopped carrots, olive oil and salt. Add 3 quarts of water.&nbsp;</li> <li>Bring to a boil and boil rapidly for 20 minutes until the vegetables are tender and some of the water has evaporated. Remove from heat and, using a hand blender, blend until smooth. Return the soup to the burner and bring back to a boil.&nbsp;</li> <li>Add the sliced carrots and Swiss Chard and cook for no more than 10 minutes until vegetables are tender.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe Credit:&nbsp;<a href="http://foodista.com" target="_blank">foodista.com</a><br /> Photo Credit:&nbsp;Alison Bermack</div>
Preparation timen/a
Cooking Time 40 min
Ready In 50 min
Level of DifficultyEasy
Servings4
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