Watercress & Zucchini Soup with RITZ Crackers



  • 3 Tbsp. unsalted butter
  • 3 Tbsp. extra virgin olive oil
  • 1½ cups small diced onions
  • 2 qt. chicken stock
  • 1½ 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
  • ¾ cup plain Greek yogurt
  • 2 tsp. ground coriander
  • 6 Tbsp. julienned fresh basil

Nutrition per serving

Calories140 Total fat9 gSaturated fat3 gTrans fat0.5 gCholesterol10 mgSodium800 mgCarbohydrate10 gDietary fiber1 gProtein6 gVitamin A20 %DVVitamin C15 %DVCalcium8 %DVIron4 %DV

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.



Prepare using vegetable broth.

Serving Suggestion:

Serve with additional RITZ Crackers.

© Mondelēz International group