Recipes
Avocado Zucchini Soup
| Statistics |
| Servings: |
4 |
| Prep time: |
0:10:00 |
| Bake/Cook time: |
0:15:00 |
| Nutrition |
| Calories: |
174 |
| Fat: |
15 grams |
| Protein: |
4 grams |
| Carbohydrates: |
10 grams |
| Fiber: |
3 grams |
| Net Carbs: |
6 grams |
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Vitamin E-rich avocado makes this soup creamy and rich-tasting.
- 2 tablespoons olive oil
- 4 green onions, chopped, divided
- 1 teaspoon grated fresh ginger
- 1 garlic clove, chopped
- 2 cans (14 1/2 ounces each) vegetable broth plus cup water
- 2 medium zucchini, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium avocado, seeded, peeled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped red bell pepper
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- Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more.
Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado.
Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions.
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