Polynesian Watercress Soup Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Butter/Margarine3 Tablespoon
 Flour3 Tablespoon
 Salt3⁄4 Teaspoon
 Curry powder1⁄2 Teaspoon
 Milk3 Cup (48 tbs)
 Shredded carrot1 1⁄2 Cup (24 tbs)
 Boiling water1⁄2 Cup (8 tbs)
 Chopped watercress3⁄4 Cup (12 tbs)
 Papaya1 , cut into cubes
 Macadamia nuts1 Tablespoon
 Shredded coconut1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1335 Calories from Fat 673

% Daily Value*

Total Fat 77 g118.3%

Saturated Fat 42.4 g212.2%

Trans Fat 0 g

Cholesterol 164.6 mg

Sodium 1922.4 mg80.1%

Total Carbohydrates 142 g47.5%

Dietary Fiber 19.3 g77.3%

Sugars 75 g

Protein 34 g68.7%

Vitamin A 910.4% Vitamin C 509.4%

Calcium 103% Iron 28.6%

*Based on a 2000 Calorie diet


Melt butter in sauce pan; blend in flour, salt and curry powder.
Gradually stir in milk and cook, stirring constantly, till smooth and thickened.
Set aside.
Put carrots in boiling water in a small sauce pan; cook covered, about 3 minutes or until just tender.
Chop washed watercress using green part of stems as well as the leaves.
Add to carrots and cook about 1/2 minute longer.
Stir carrots and watercress into hot milk mixture; bring just to simmering point.