A piping hot bowl of soup is my favorite way to incorporate vegetables into my diet. I especially like puréed, low-starch vegetable soups that are quick and easy-to prepare.
Today, I’m sharing my recipe for Zucchini and Watercress Soup.
Diagnosed with hypothyroidism in 2006, I make every effort to incorporate thyroid-nourishing foods into my diet. I enjoy eating most of the iodine-rich foods, but I struggle with watercress. Its pungency doesn’t sit well with my fussy taste buds. While experimenting, I discovered that adding zucchini and almond butter to watercress results in a creamy alternative that hits my sweet spot.
2 tablespoons vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1½ cups chopped carrots
1½ cups chopped celery
4 cups of zucchini, diced
4 cups of vegetable broth
¼ cup unsweetened almond butter
2 cups watercress, chopped
Handful of parsley
2 teaspoons lemon juice
Salt and pepper to taste
1. Heat the vegetable oil and sauté the onion and garlic in a large soup pot.
2. Add the celery and cook until translucent.
3. Add the carrots and zucchini and sauté for three to five minutes.
4. Add the vegetable broth and stir in the almond butter until well combined.
5. Increase the heat and bring to a boil.
6. Reduce the heat to low and simmer for 15 to 20 minutes or until the zucchini is tender.
7. Add the watercress and parsley. Simmer for about five minutes.
8. Turn off the heat and let the soup cool.
9. Stir in the lemon juice.
10. Remove from heat and purée the soup in batches using a hand or immersion blender.
Makes 6 servings, about one cup each.
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