Zucchini Watercress Soup

 

My friend, Melissa, first introduced me to this seriously green and super healthy soup. Doctored from a Dr. Mark Hyman original, it's surprisingly simple and sensational. Feel free to substitute the watercress for kale or spinach. You can play with the amount of zucchini and greens as well. I recently made it with two zucchinis and four cups of kale. Delish. 

 

Ingredients

• 2 T extra virgin olive oil

• 1 small yellow onion 

• 3 stalks celery, diced

• 4 medium zucchini, diced

• 1/4 cup unsweetened almond butter (I like to grind my own at Whole Foods.)

• 4 cups vegetable or chicken broth, optional 1 cup more depending on desired consistency 

• 2 cups watercress, thick stems removed, chopped

• 1 teaspoon kosher, sea or Himalayan salt 

• fresh ground pepper to taste

 

Instructions

• In large pot, heat oil on low - sauté onion and celery until onions become soft.  

• Add zucchini and sauté for 5 minutes.  

• Add watercress.

• Add almond butter, broth and salt, bring to a boil and then reduce to low/medium heat for about 20 minutes until zucchini is tender.

• Transfer entire mixture to Vitamix or blender.  Blend until creamy. Add more broth to thin consistency as desired. 

• Add fresh pepper to taste and additional salt, if needed.

 

Serves: 4

Time: 40 minutes

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

Write-up by Pam.