Creamy Watercress Soup
Author: Zesty Paleo
Serves: 4-6
- 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
- Separate watercress leaves from stems and place into two separate recipients. You don't have to remove all the leaves, just do your best!
- Heat the coconut oil in a medium-sized saucepan over medium heat.
- Add the onion with a pinch of sea salt and sauté for 2 to 3 minutes, until softened.
- Stir in the garlic and cook until fragrant. Deglace with apple cider vinegar.
- Add the broth, watercress stems, yuca, sea salt and bring the soup to a boil.
- Reduce the heat to a simmer, cover and cook until vegetables are well cooked, 15 to 20 minutes.
- Stir in the coconut milk and remove from heat.
- Transfer the soup to a blender, add fresh watercress leaves and process until smooth. Adjust salt as needed, sprinkle with pepper and lemon juice.
- Serve and enjoy!
Recipe by Zesty Paleo at https://zestypaleo.com/aip-creamy-watercress-soup/
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