Avocado Zucchini Soup Recipe


Atkins Avocado Zucchini Soup
6.2g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.2g

Protein

13.7g

Fat

4.6g

Fiber

170.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 tablespoon EXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 4 medium (4-1/8" long) Scallions or Spring Onions
  • 29 oz Bouillon Vegetable Broth
  • 0 1/2 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 2 medium Zucchini
  • 1 tsp GINGER Fuji Food Products Inc.
  • 1 clove GARLIC Iberia Foods Corporation
  • 1 tbsp Fresh Lemon Juice
  • 1 cup Tap Water
  • 1 fruit without skin and seeds California Avocados
  • 0 1/16 cup, chopped SWEET RED PEPPERS La Cena Fine Foods, Ltd.
  • 0 1/2 tsp SALT Morton Salt, Inc.

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Dice the green onions (reserve 1/3 for garnish) and add the rest to the pan, cook 3 minutes; stir in minced ginger and garlic and cook, stirring, 1 minute more. Add broth, water, diced zucchini, salt, and pepper.
  2. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Then, stir in avocado.
  3. Puree soup in batches in a food processor or blender. Return to pan to heat through and stir in lemon juice.
  4. Garnish with diced red pepper and remaining green onions.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.