Zucchini-and-Watercress Soup

Name: Zucchini-and-Watercress Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chicken stock; 1 Tbsp heavy cream; 1 Tbsp extra-virgin olive oil; 1 small onion, finely chopped; 1 small pinch saffron threads (about 10), crumbled; 4 servings Salt and freshly ground pepper; 227 grams watercress, chopped; 454 grams zucchini, coarsely chopped

Need a gluten free, primal, and vegetarian soup? Zucchini-and-Watercress Soup could be a great recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 7g of fat, and a total of 145 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up watercress, zucchini, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large saucepan, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes.

Ingredients you will need

Saffron

Onion

Add the zucchini and chicken stock and bring to a simmer. Cook over low heat until the zucchini is tender, 10 minutes.

Ingredients you will need

Chicken Stock

Zucchini

Add the watercress and cook for 5 minutes longer.

Ingredients you will need

Watercress

Using a slotted spoon, transfer the onion, zucchini and watercress to a blender.

Ingredients you will need

Watercress

Zucchini

Onion

Equipment you will use

Slotted Spoon

Blender

Add the cream and 1/2 cup of the stock and puree until smooth. Return the puree to the saucepan and season with salt and pepper. Gently rewarm the soup and ladle into bowls.

Ingredients you will need

Salt And Pepper