This vibrant zucchini and watercress soup is a simple yet elegant dish, perfect for a light meal or an appetizer to impress. Packed with nourishing ingredients like zucchini and watercress, it’s as wholesome as it is delicious. With a hint of saffron for warmth and a velvety texture achieved through blending, this recipe is easy to prepare and brimming with flavor. Let's get cooking!
Kitchen Gadgets needed:
- Soup pot
- Cutting board
- Sharp knife
- High speed blender
- Glass storage jars (not plastic)
Ingredients:
- 2 tablespoons extra virgin olive oil (reserve ½ tsp. for serving)
- pinch of saffron threads
- 1 medium onion, diced
- 4 medium zucchini, roughly chopped
- ¼ cup almond butter or ¾ cup of cashews
- 1 qt. vegetable broth
- 2 cups watercress, stems removed, chopped
- Salt and black pepper, to taste
Directions:
- In a medium soup pot, heat the oil over medium heat.
- Add the onion and saffron and cook for 5 minutes until tender.
- Add the zucchini and sauté another 3 minutes.
- Add the almond butter or cashews and vegetable stock and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes, until the zucchini is tender. Do not cover.
- Add the watercress and cook for 3 more minutes, then turn off the heat.
- Using a slotted spoon, transfer the vegetables to a blender with about a cup of stock and blend until smooth.
- Pour back into the pot and combine.
- Season with salt and pepper.
- Drizzle each serving with the ½ tsp. of olive oil
More About Cruciferous Vegetables and Recipes
Did you know cruciferous vegetables like watercress and cauliflower are packed with amazing health benefits? Discover more about these powerful veggies here!
More tasty ways to enjoy them:
