Guest guest Report post Posted July 20, 2000 * Exported from MasterCook * Zucchini Watercress Soup Recipe By :Eating Well For Optimum Health - Andrew Weil, M.D. Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons extra-virgin olive oil 2 cups yellow onions -- finely chopped 3 cups Vegetable Stock 2 pounds zucchini (about 4 medium) -- scrubbed well and coarsely chopped 4 cups watercress (loosely packed) -- washed well, large stems removed salt and freshly ground black pepper to taste fresh lemon juice to taste Heat the olive oil in a large pot, add the onions, cover, and cook over low heat, stirring occasionally, until the 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 about 20 minutes. Remove the soup from the heat, add the watercress, cover, and let stand for 5 minutes. Pour the soup through a colander, reserving the liquid. Put the solids in a food processor with 1 cup of the reserved liquid and puree. Return the puree to the cooking pot and add additional liquid (about 2 cups) until the soul the soup is the consistency you want. Season to taste with the salt, pepper, and lemon juice, and simmer briefly to heat through. Nutritional benefits: Micronutrients; monounsaturated fats - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 16g Total Fat; (53% calories from fat); 5g Protein; 27g Carbohydrate; 2mg Cholesterol; 1222mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Share this post Link to post Share on other sites
