Zucchini and watercress soup

Zucchini and watercress soup


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The mellow smoothness of the zucchini in this intensely green vegetable soup provides a subtle counterbalance to the underlying sharp, peppery flavour of the watercress leaves.

Pat Alburey

Serves: 4 

  • 2 medium onions
  • 30g unsalted butter
  • 3 cups chicken or vegetable stock
  • 1kg firm zucchini
  • a large bunch of watercress
  • 1 lemon
  • Salt and black pepper

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Peel and finely chop the onions. Heat the unsalted butter in a large saucepan and fry onions over a gentle heat until translucent. Add the stock, cover the saucepan, and bring to the boil.
  2. Rinse the zucchini, slice thinly, and add to the boiling stock. Reduce the heat, cover and simmer for 15 minutes.
  3. Rinse the watercress, discard the coarse stems and reserve four sprigs for a garnish. Chop the remainder.
  4. When the zucchini slices are tender, stir in the watercress. Remove the pan from the heat and leave to stand, covered, for 5 minutes. Meanwhile, squeeze the juice from the lemon and put aside.
  5. Blend the soup to a purée, add seasoning and lemon juice to taste. Reheat and garnish with watercress.


good source of vitamins A, B group, C, E and folate, and iron and zinc.

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