Avocado Zucchini Soup Recipe
6.2g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 1
Difficulty:Moderate
Style:American
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.
Comment sont calculés les glucides nets?INGREDIENTS
- 2tablespoonExtra Virgin Olive Oil
- 4medium (4-1/8" long)Scallions or Spring Onions
- 1tspGinger
- 1cloveGarlic
- 29ozBouillon Vegetable Broth
- 1cupTap Water
- 2mediumZucchini
- 0 1/2tspSalt
- 0 1/2tspBlack Pepper
- 1fruit without skin and seedsCalifornia Avocados
- 1tbspFresh Lemon Juice
- 0 1/16cup, choppedSweet Red Peppers
DIRECTIONS
- 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.
- Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Then, stir in avocado.
- Puree soup in batches in a food processor or blender. Return to pan to heat through and stir in lemon juice.
- 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.
