Watercress & Zucchini Soup with RITZ Crackers



  • 3 Tbsp.unsalted butter
  • 3 Tbsp.extra virgin olive oil
  • 1½ cupssmall dicedonions
  • 2 qt.chicken stock
  • 1½ qt.trimmed packedwatercress
  • 1 qt.medium dicedzucchini
  • 1 cupfinely crushedRITZ Crackers (about 28 crackers)
  • 2 tsp.salt
  • 1 tsp.finelyground black pepper
  • ¾ cupplainGreek yogurt
  • 2 tsp.ground coriander
  • 6 Tbsp.juliennedfresh basil

Nutrition per serving

Calories140 Total fat9 gSaturated fat3 gTrans fat0.5 gCholesterol10 mgSodium800 mgCarbohydrate10 gDietary fiber1 gTotal Sugars4 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