Watercress Soup

Recipe by coconutty
READY IN: 25mins


  • 2
    teaspoons butter
  • 2
    leeks, washed and diced small (white part only)
  • 1
    lb zucchini, peeled and diced (see note)
  • 2 12
    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)


  • Remove the leaves from one bunch of watercress and set them aside. Discard the watercress stems.
  • Make sure the leeks are in small dice that will cook up quickly.
  • Place butter, leeks and chicken broth in a saucepan.
  • Bring to a boil, lower heat and simmer 4-5 minutes.
  • Add zucchini, cook several minutes more, until zucchini is just tender.
  • Add salt and pepper, stir.
  • Add watercress and reduce heat. Simmer 1 minute until watercress wilts.
  • Remove from heat and purée in a blender.
  • Correct seasoning.
  • Just before serving, stir in optional cream OR optional virgin coconut oil.
  • Serve hot, warm or cold.
  • 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.
  • NOTE 2: I am now using almond milk successfully instead of cream. Try Almond Breeze original unsweetened.
  • NOTE 3: See my description for making this soup Weight Watcher friendly.