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Watercress & Zucchini Soup with RITZ Crackers

Watercress & Zucchini Soup with RITZ Crackers

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INGREDIENTS

12

  • 3 Tbsp. unsalted butter
  • 3 Tbsp. extra virgin olive oil
  • 1-1/2 cups small diced onions
  • 2 qt. chicken stock
  • 1-1/2 qt. trimmed packed watercress
  • 1 qt. medium diced zucchini
  • 1 cup finely crushed RITZ Crackers (about 28 crackers)
  • 2 tsp. salt
  • 1 tsp. finely ground black pepper
  • 3/4 cup plain Greek yogurt
  • 2 tsp. ground coriander
  • 6 Tbsp. julienned fresh basil

Nutrition per serving

  • Calories

    140

  • Total fat

    9 g

  • Saturated fat

    3 g

  • Trans fat

    0.5 g

  • Cholesterol

    10 mg

  • Sodium

    800 mg

  • Carbohydrate

    10 g

  • Dietary fiber

    1 g

  • Sugars

    4 g

  • Protein

    6 g

  • Vitamin A

    20 %DV

  • Vitamin C

    15 %DV

  • Calcium

    8 %DV

  • Iron

    4 %DV

DIRECTIONS

Heat butter and oil in medium saucepan on medium-high heat until butter is melted. Add onions; saute until translucent. Stir in stock; bring to boil. Reduce heat to medium-low. Stir in watercress and zucchini. Cook 8 to 10 min. or until zucchini is tender.

Whisk in RITZ Crackers, salt and pepper. Cook 5 min. Remove from heat. Puree with immersion blender or puree, in batches, in blender until smooth. Refrigerate until ready to use.

Combine yogurt and coriander. When ready to serve, portion 1 cup soup into each serving bowl. Top with 1 Tbsp. yogurt mixture and 1/2 Tbsp. basil.

Tips

Substitution:

  • Prepare using vegetable broth.

Serving Suggestion:

  • Serve with additional RITZ Crackers.