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CALIFORNIA AVOCADO ZUCCHINI SOUP
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1 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By the California Avocado Commission

Ingredients

  • 4.000 4 cups
    fat free chicken broth, divide in half
  • 1.000 1
    med. onion, finely chopped
  • 4.000 4
    green onions, sliced into 1/2 inch pieces
  • 2.000 2
    cloves garlic, finely chopped
  • 0.500 ½ tsp.
    salt or to taste
  • 0.250 ¼ tsp.
    ground black pepper
  • 0.125 ⅛ tsp.
    ground nutmeg
  • 2.000 2 cups
    zucchini, thinly sliced
  • 2.000 2
    large ripe California avocados, seeded, peeled and chopped

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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.

Nutrition information per serving

200 calories per serving, 110 calories from fat, 10g protein, 15g carbohydrate, 13g fat, 10g fiber, and 470mg sodium.

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Comments

  • Oh My and YUM YUM

    Can I just say that I am a huge fan of zucchini soup. I make it pretty regularly. And now, with the addition of another favorite green food, I can't believe how good this is. My mouth is watering over the recipe and I am going to go home and blend some avocados into my soup asap.
    Thank you!

    Submitted By Erin - Jul 15, 2010

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