Bowl of green zucchini watercress soup

Zucchini Watercress Soup

  • Yield: 3-4 servings 1x


This vibrant and delicious Zucchini Watercress Soup recipe is quick, easy, and perfect for any season.



  • 3 zucchinis, sliced
  • 1 cup of watercress (leaves and stems)
  • 3 cups of broth
  • 1/2 cup of milk (I used dairy-free nut milk)
  • 3 tbsp of tapioca flour
  • 1 tbsp of olive oil or grassfed butter
  • a good quality salt, to taste
  • Optional; cashew cream (read above for how to make your own), bacon, and watercress leaves for toppings


  1.  Saute sliced zucchini in olive oil or grassfed butter for 3-4 minutes in a stock pot: season evenly with a good quality salt.
  2.  Add broth to stock pot and bring to a boil. Reduce heat and simmer covered for 15 minutes.
  3.  Add watercress to stock pot and cook for 5 more minutes, covered.
  4. Once the soup is done simmering, let it rest for 5-10 minutes. Then add it to a blender or use an immersion blender and process until you get a creamy consistency. Add back to stockpot and bring to a simmer.
  5.  While waiting for the liquid to simmer, stir together the tapioca starch with 1/2 cup of cold milk (I used a dairy-free nut milk) until there are no lumps. Stir mixture into the soup.
  6.  Let soup cook for 2-3 more minutes to allow it to thicken. Remove from heat and serve. Top with cashew cream or bacon and garnish with watercress leaves.


Approx. 3-4 FPs per serving – FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.

  • Category: Soups and Pureés
  • Method: Stovetop

Keywords: dairy-free zucchini soup, vegan, dairy-free, zuchinni