Watercress Soup

Many use watercress for sandwiches and salads. I tried it in this light and delicious soup. Swirl in a dollop of sour cream for an added creamy texture.

Serves 6.
Ingredients:

1 onion, diced
1 potato, diced
1 zucchini, diced
3 cloves of garlic, minced
oil for sautéing
1 large bundle of watercress
2 c water
2 c chicken soup broth (I used water and bouillion to keep it pareve)
salt and pepper to taste

Directions:

1. Sauté onions, potatoes, zucchini and garlic until it is golden.

2. Add water and broth and bring to boil. Lower heat to medium-high and cook for 15 minutes until the vegetables are tender.

3. Add watercress and cook for 5-10 minutes more.

4. Using immersion blender, blend soup until it is smooth

Note: for a creamier version, sub 2 C milk for the water