October 07, 2016
Soups/Stews, Dairy, Vegetables,
Authentic, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Winter, Blender, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Zucchini, Spring, Kosher Dairy more
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"Fast and tasty soup packed with vitamin C.
Also delicious cold for the summer. Just add a touch of lemon before your first spoonful and enjoy"
Saute onions and turmeric in 1 Tbs of olive oil until translucent.
Add zucchini, stir for a couple of minutes and cover with broth. Simmer for about 10 minutes.
Add watercress and cook 5 minutes longer.
Blend in the pot using a hand blender. Add pepper and check for salt, it might not need it depending on the type of broth you use.
Add cream, mix well and serve in two bowls. Drizzle remaining olive oil on top and eat.
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