CALIFORNIA AVOCADO ZUCCHINI SOUP

Ingredients

• 4.0004 cup fat free chicken broth, divide in half
• 1.0001 med. onion, finely chopped
• 4.0004 green onions, sliced into 1/2 inch pieces
• 2.0002 cloves garlic, finely chopped
• 0.500½ tsp. salt or to taste
• 0.250¼ tsp. ground black pepper
• 0.125⅛ tsp. ground nutmeg
• 2.0002 cup zucchini, thinly sliced
• 2.0002 large ripe California avocados, seeded, peeled and chopped

Instructions

1. In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg.
2. When boiling, reduce heat to low, cover and cook for 15 minutes.
3. Stir occasionally.
4. Add remaining broth and zucchini and bring to a boil.
5. Cover and reduce heat to low.
6. Cook for 20 minutes.
7. Remove lid and allow to cool slightly.
8. In food processor, puree zucchini, broth and avocado in batches.
9. Return to pan and warm gently.
10. Serve in soup bowls and garnish to taste.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.