Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP)

Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP)


Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall. This soothing puréed soup is AIP, Paleo, and low-FODMAP friendly and can easily be made vegan by using a vegetable stock. Plus, this highly-nutritious soup can come together in just thirty minutes with only five simple ingredients.

Why eat watercress and zucchini?

Watercress is a new favorite of mine with a light “peppery” flavor and filled with immune-boosting vitamins and minerals. A cruciferous vegetable, it is considered one of the most nutrient-dense vegetables by the Aggregate Nutrient Density Index (ANDI). In fact, it actually ranks 1000 out of 1000—a true powerhouse!

Similar to watercress, zucchini is another nutrient-dense vegetable, known for its gut-healing properties. Rich in vitamins A and C, manganese, antioxidants, and both soluble and insoluble fiber, it is a great versatile vegetable to include, supporting digestive health.


Ingredients for Watercress Zucchini Soup

  • Watercress
  • Zucchini
  • Scallions (green top only for low-FODMAP)
  • Olive oil
  • Sea salt
  • Broth

RECOMMENDATIONS

  • Be sure to use both the leaves and the stems of the watercress for the soup – just chop up all together. Both the leaves and stems are edible and delicious!
  • When adding the watercress to the broth, make sure the temperature is hot and at a low boil. A higher temperature will prevent a bitter taste that can come from the watercress.
  • Store the soup in an air-tight container in the fridge for up to 3-5 days.

INTERESTED IN OTHER EASY & NUTRITIOUS SOUP IDEAS?


Gut-Healing Watercress Zucchini Soup (AIP & low-FODMAP)

: 3-4
: 10 min
: 25 min
: 30 min
This recipe has no ratings just yet.

Packed with antioxidants along with calcium, vitamins A, C, and K, this gut-healing Watercress Zucchini Soup is perfect for early fall.

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Ingredients
  • 1-2 tbsp extra-virgin olive oil
  • 4 cups zucchini (approx. 2 medium), chopped
  • 2 bunches of scallions (green top only for low-FODMAP), chopped
  • 4 cups watercress (leaves and stems), chopped
  • 1/2 tsp salt
  • 4 cups chicken broth or vegetable stock
Directions
  • Step 1 Clean and chop the zucchini, scallions, and watercress. Be sure to use both the leaves and stems for the watercress. If low-FODMAP, only use the top green stems of the scallion.
  • Step 2 Heat 1-2 tbsp extra-virgin olive oil in a medium pot on medium heat. Once hot, add the zucchini and scallions. Saute for about 10 minutes until the zucchini is tender..
  • Step 3 Add in the salt and broth. Mix well and bring to a low boil.
  • Step 4 Once the broth is hot and at a low boil, add in the watercress. The hot temperature keeps the watercress from tasting bitter. Stir and combine the ingredients.
  • Step 5 After 10 minutes, remove from heat. Using an immersion blender, blend until the soup is completely smooth. Or, use a high-power blender once the soup has reached a temperature safe enough to handle.
  • Step 6 Serve warm and enjoy.

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