Watercress Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• watercress leaf
• 2 teaspoons butter
• 2 leeks, washed and diced small ( part only)
• 1 lb zucchini, peeled and diced (see note)
• 2 1/2 cups chicken stock or 2 1/2 cups broth
• salt and pepper
• 2 tablespoons heavy cream (use yogurt only if soup will be served cold, optional, optional) (optional) or 2 tablespoons yogurt (use yogurt only if soup will be served cold) (optional)
• 1 -2 tablespoon virgin coconut oil (optional)

Recipe

• 1 remove the leaves from one bunch of watercress and set them aside. discard the watercress stems.
• 2 make sure the leeks are in small dice that will cook up quickly.
• 3 place butter, leeks and chicken broth in a saucepan.
• 4 bring to a boil, lower heat and simmer 4-5 minutes.
• 5 add zucchini, cook several minutes more, until zucchini is just tender.
• 6 add salt and pepper, stir.
• 7 add watercress and reduce heat. simmer 1 minute until watercress wilts.
• 8 remove from heat and purée in a blender.
• 9 correct seasoning.
• 10 just before serving, stir in optional cream or optional virgin coconut oil.
• 11 serve hot, warm or cold.
• 12 note 1: because the traditional french soup is pale green, richard grausman used peeled zucchini to create a paler shade of green. you could leave the zucchini unpeeled, thereby giving the soup a darker green color.
• 13 note 2: i am now using almond milk successfully instead of cream. try almond breeze original unsweetened.
• 14 note 3: see my description for making this soup weight watcher friendly.