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Zucchini-Buttermilk Soup with Watercress Pesto

Zucchini-Buttermilk Soup with Watercress Pesto
You can never have too many soup recipes, so give Zucchini-Buttermilk Soup with Watercress Pesto a try. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 67 calories. This gluten free and primal recipe serves 6. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up parmesan cheese, less-sodium chicken broth, salt, and a few other things to make it today.

Instructions

1
To prepare the soup, heat a large saucepan over medium-high heat. Coat pan with cooking spray.
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2
Add leek and celery; saut 4 minutes.
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LeekLeek
3
Add zucchini; saut 5 minutes.
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ZucchiniZucchini
4
Add broth; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until zucchini is very tender.
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5
Remove from heat, and cool slightly.
6
Place half of zucchini mixture in a blender; process until smooth.
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7
Pour into a medium bowl. Repeat procedure with remaining zucchini mixture. Stir in buttermilk, salt, and pepper.
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SaltSalt
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8
To prepare pesto, place watercress and remaining ingredients in blender; process until smooth (add more water if necessary).
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WaterWater
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9
Drizzle pesto over the soup.
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SoupSoup
DifficultyHard
Ready In45 m.
Servings6
Health Score11
Gluten Free
DietsGluten Free
Dish TypesSoup
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