Fine creamy soup with zucchini will give you a certain amount of energy and vitamins !
Ingredients:
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced
4 stalks celery, diced
4 medium zucchini, diced
1/4 cup almond butter
4 cups (I quart) reduced sodium vegetable broth
2 cups watercress, stems removed and chopped
salt and freshly ground pepper to taste
Directions:
1. In soup pot, heat the oil over medium heat. Add the onion and celery and cook for 6 minutes, until translucent. Add the zucchini and saute another 3 minutes.
2. Add the almond butter and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 5 minutes, until the zucchini is tender.
3. Add the watercress and cook for 3 more minutes, then turn off the heat. Allow the cool slightly and transfer the mixture to your Ninja blender and add about 1 cup of vegetable broth.
4. Puree on high for about 1 minute until smooth and creamy.
5. Season with salt and pepper to taste.
Total time: 25 min
Servings: 4
