Avocado Zucchini Soup
6.2g
Net Carbs
4.2g
Protein
13.7g
Fat
4.6g
Fiber
170
Calories
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.
Ingredients:
- 29 ounces Bouillon Vegetable Broth
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Ginger
- 1 clove Garlic
- 1/2 teaspoon Black Pepper
- 2 medium Zucchinis
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Tap Water
- 1/16 cup chopped Sweet Red Peppers
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1/2 teaspoon Salt
- 1 fruit without skin and seed California Avocado
Directions:
- 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.
- Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Then, stir in avocado.
- Puree soup in batches in a food processor or blender. Return to pan to heat through and stir in lemon juice.
- Garnish with diced red pepper and remaining green onions.
