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
- Scallions (green top only for low-FODMAP)
- Olive oil
- Sea salt
- 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?
- Simple Roasted Carrot & Fennel Soup
- Creamy Zucchini & Kale Soup (coconut-milk)
- Shredded Leftover Turkey & ‘Rice’ Soup
- Ground Bison & Vegetable Stew
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.
- 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
- 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.