Avocado Zucchini Soup

By á-174942

Ingredients

• 2 tablespoons olive oil
• 4 green onions chopped, divided
• 1 teaspoon 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 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 medium avocado seeded, peeled, and chopped
• 1 tablespoon lemon juice
• 1 tablespoon chopped red bell pepper

Details

Servings 4

Preparation

Step 1

Heat 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.

Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado.

Puree 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.

This recipe yields 4 servings.

Carbohydrates: 10 grams
Net Carbs: 6.5 grams
Fiber: 3.5 grams
Protein: 4 grams
Fat: 15.5 grams
Calories: 174