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
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2 T extra virgin olive oil
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1 small yellow onion
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3 stalks celery, diced
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4 medium zucchini, diced
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1/4 cup unsweetened almond butter (I like to grind my own at Whole Foods.)
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4 cups vegetable or chicken broth, optional 1 cup more depending on desired consistency
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2 cups watercress, thick stems removed, chopped
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1 teaspoon kosher, sea or Himalayan salt
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fresh ground pepper to taste
Instructions
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In large pot, heat oil on low - sauté onion and celery until onions become soft.
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Add zucchini and sauté for 5 minutes.
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Add watercress.
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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.
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Transfer entire mixture to Vitamix or blender. Blend until creamy. Add more broth to thin consistency as desired.
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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.