Avocado Zucchini Soup Vitamin E-rich avocado makes this soup creamy and rich-tasting.


2 Tbs olive oil 4 green onions, chopped, divided
1 tsp grated fresh ginger 1 garlic clove, chopped
2 cans vegetable broth - ( 14 1/2 oz ea), plus 1 cup water 2 medium zucchini, thinly sliced
1/2 tsp salt
1/4 tsp freshly-ground black pepper 1 medium avocado, seeded, peeled, and chopped
1 Tbs lemon juice
1 Tbs chopped red bell pepper

1Heat 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. 2Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado. 3Puree 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. 4This recipe yields 4 servings. 5: 10 grams Carbs: 6.5 grams Fiber: 3.5 grams : 4 grams Fat: 15.5 grams : 174


Servings: 4 : 174.00 (71%) 124.16 % 15.50g 24% 10.00g 3% 3.50g 14% 6.50g 4.00g 8%

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