Directions:
- To prepare the soup, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add leek and celery; sauté 4 minutes. Add zucchini; sauté 5 minutes. Add broth; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until zucchini is very tender. Remove from heat, and cool slightly. Place half of zucchini mixture in a blender; process until smooth. Pour into a medium bowl. Repeat procedure with remaining zucchini mixture. Stir in buttermilk, salt, and pepper.
- To prepare pesto, place watercress and remaining ingredients in blender; process until smooth (add more water if necessary). Drizzle pesto over the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.08 Kcal (394 kJ) | ||
| Calories from fat | 24.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 4% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 635.74mg | 26% | |
| Potassium | 561.24mg | 12% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 1.3mg | 7% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.6 Kcal (224 kJ) | ||
| Calories from fat | 14.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 4% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 0% | |
| Sodium | 362.22mg | 26% | |
| Potassium | 319.77mg | 12% | |
| Total Carbs | 7.71g | 5% | |
| Sugars | 1.66g | 12% | |
| Dietary Fiber | 0.78g | 5% | |
| Protein | 2.78g | 10% | |
| Vitamin C | 20.2mg | 59% | |
| Iron | 0.7mg | 7% | |
| Calcium | 40mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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