This year, FK started Christmas Eve dinner with an amazingly delicious (and ridiculously addictive) green soup. (Note: I'm kind of particular about soups, and generally discriminating towards them...) The soup blew my mind. It's simple, light, flavorful and comforting - all at the same time. It's amazing! AND, there are so few calories. Win-win-win-win-win in my book. (And easy to make. Win.)
Fran's "I-can't-believe-it's-super-duper-healthy" Watercress Soup
1-1/2 lbs. Zucchini, peeled & diced
3 leeks, white & light green parts only, chopped
1/2 bunch watercress, stems removed
1 T Butter
4 c chicken low sodium chicken stock
1/4 c nonfat milk
1/4 t cayenne pepper
salt & pepper
- In a large pot, combine leeks and butter over very low heat; season with salt and pepper, then cover and let leeks get soft, not brown (5-7 minutes)
- Add zucchini and broth to the leeks, season again with salt and pepper; increase heat to high and bring to a boil, then reduce heat to medium and simmer until zucchini is soft (about 25 minutes)
- Add watercress and simmer for 25 more minutes; carefully transfer soup to a blender or food processor and... Blend!
- Once soup is pureed, return to soup pot, turn heat to low, add milk and stir to reduce; season to taste with cayenne, salt and pepper
- Serve on it's own, (or like we did recently, as a savory sauce over grilled catfish and rice. Yum!)
I mean, only one tablespoon for the whole batch? No problem. You're going to get more than a full serving of veggies in each bowl, and it tastes like a dream. I even made a believer out of CK's friend FG with this one, and if you him, you know what a miracle it is to get him to eat anything of nutritional value.
Especially as we get back on the saddle with the routine, the grind and the good behavior, this soup is going to be a winter favorite in our house!