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Zucchini: Dr. Weil's Zucchini Watercress Soup

Source of Recipe

Eating Well for Optimum Health, Dr. Weil


List of Ingredients

4 tablespoons extra virgin olive oil
2 cups yellow onion, finely chopped
3 cups vegetable stock
4 medium zucchini, scrubbed well, coarse chop
4 cups loose packed watercress washed well, large stems removed
salt and fresh black pepper to taste
fresh lemon juice to taste


Recipe

Heat olive oil in a large pot, add the onions, cover and cook over low heat (stirring occasionally) until onions are tender and lightly colored, about 25 minutes. Add the stock and bring to a boil. Add the zucchini and return to a boil. Lower heat, cover and simmer for about 20 minutes. Remove the sup from heat, add the watercress, cover and let stand for 5 minutes. Pour the soup through a colander, reserving the liquid. Put the solids in food processor with 1 cup of reserved liquid and puree. Return the puree to the cooking pot and add additional liquid (about 2 cups) until the soup is the consistency you want. Season to taste with salt, pepper and lemon juice; simmer briefly to heat through. Serves 4.