Avocado Zucchini Soup Recipe

Atkins Avocado Zucchini Soup
Net Carbs
Prep Time: 10 Minutes
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.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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



  • 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


  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.