Created by MsPia on October 7, 2016
Step 1: Saute onions and turmeric in 1 Tbs of olive oil until translucent.
Step 2: Add zucchini, stir for a couple of minutes and cover with broth. Simmer for about 10 minutes.
Step 3: Add watercress and cook 5 minutes longer.
Step 4: 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.
Step 5: Add cream, mix well and serve in two bowls. Drizzle remaining olive oil on top and eat.