Avocado Zucchini Soup Recipe
Cook Time: 15 Minutes
Phase: Phase 1
2 tablespoon Extra Virgin Olive Oil
4 medium (4-1/8" long) Scallions or Spring Onions
1 tsp Ginger
1 clove Garlic
29 oz Bouillon Vegetable Broth
1 cup Tap Water
2 medium Zucchini
0 1/2 tsp Salt
0 1/2 tsp Black Pepper
1 fruit without skin and seeds California Avocados
1 tbsp Fresh Lemon Juice
0 1/16 cup, chopped Sweet Red Peppers
- 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.
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.