Zucchini-and-Watercress Soup

Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.

Slideshow:More Fast Soups

  • Total Time:
  • Servings: 4

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  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small pinch of saffron threads (about 10), crumbled
  • 1 pound zucchini, coarsely chopped
  • 3 cups chicken stock
  • 8 ounces watercress, chopped
  • 1 tablespoon heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the zucchini and chicken stock and bring to a simmer. Cook over low heat until the zucchini is tender, 10 minutes. Add the watercress and cook for 5 minutes longer.

  2. Using a slotted spoon, transfer the onion, zucchini and watercress to a blender. Add the cream and 1/2 cup of the stock and puree until smooth. Return the puree to the saucepan and season with salt and pepper. Gently rewarm the soup and ladle into bowls.

Contributed By Photo © Jan Baldwin Published March 2010

492016 recipes/zucchini-and-watercress-soup 2013-12-06T23:57:12+00:00 Sophie Dahl spring|summer|easter|soups-and-stews|4|fast|healthy|make-ahead|weeknight-dinner|lunch march-2010,spring vegetables,zucchini soup,watercress soup,vegetable soup,Sophie Dahl recipes,zucchini-and-watercress-soup 492016