Zucchini Watercress Soup – a delicious recipe with butter, yellow onion, chicken stock, zucchini, watercress, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Melt butter in pan, add onions. Cover and cook over low heat stirring occasionally until tender.
2
Add stock and bring to boil
3
Chop zucchini coarsley and add to stock. Simmer about 30 minutes or until squash is very tender.
4
Clean watercress, rinse well. Peel off leaves and small stems to use-discard big stems.You should have about 4 cups loosely packed leaves.
5
Remove soup from heat. Add watercress, cover and let stand 5 minutes.
6
Pour soup through stainer, reserving broth. Transfer solids to food processor with steel blade (or blender). Add 1 cup stock and process until smooth.
7
Return soup to pot and add additional stock (about 2 cups) until desired consistency.
8
Season to taste with salt and pepper. Add healthy squeeze of lemon juice, 2-4 Tbsp. according to taste.
484
kcal
Calories
19
g
Fat
18
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Tbsp. butter, 2 cups chopped yellow onion, 3 cups chicken stock, 2 lbs. zucchini (about 4 med.), and more.
Yes, Zucchini Watercress Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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