Creamy Watercress Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 bunch watercress
  • 200g/7oz yuca,* peeled and cubed
  • 2 tablespoons coconut oil
  • 1 white or yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 2 cups broth or water
  • ½ cup coconut milk
  • ½ teaspoon sea salt or to taste
  • Black pepper (omit if on the strict AIP)
  • Lemon wedges, for serving
Instructions
  1. Separate watercress leaves from stems and place into two separate recipients. You don't have to remove all the leaves, just do your best!
  2. Heat the coconut oil in a medium-sized saucepan over medium heat.
  3. Add the onion with a pinch of sea salt and sauté for 2 to 3 minutes, until softened.
  4. Stir in the garlic and cook until fragrant. Deglace with apple cider vinegar.
  5. Add the broth, watercress stems, yuca, sea salt and bring the soup to a boil.
  6. Reduce the heat to a simmer, cover and cook until vegetables are well cooked, 15 to 20 minutes.
  7. Stir in the coconut milk and remove from heat.
  8. Transfer the soup to a blender, add fresh watercress leaves and process until smooth. Adjust salt as needed, sprinkle with pepper and lemon juice.
  9. Serve and enjoy!
Notes
*Aka cassava/manioc
Recipe by Zesty Paleo at https://zestypaleo.com/aip-creamy-watercress-soup/