Zucchini And Watercress Soup

Serves 1. Prep time 10 minutes, cook time 20 minutes.


  • One zucchini, diced
  • Half a cup watercress
  • 1 stalk celery, diced
  • A handful raw cashews
  • Half an onion, diced
  • One cup vegetable or chicken stock
  • One tablespoon olive oil
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish


Heat the oil in a soup pot over medium heat. Add onion and celery and sauté for 5 minutes, until translucent. Add the zucchini and sauté for another 3 minutes.

Add vegetable or chicken stock and cashews, and bring to a boil. Reduce heat to low, and simmer for 5 minutes (until the zucchini is tender). Add the watercress and cook for 3 more minutes.

Transfer to a blender (or use a hand-held blender directly in the pot), and blend until smooth.

Season with salt and pepper and garnish with chopped parsley

Serve warm or chilled.