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Avocado Zucchini Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Leslie Beck, RD



List of Ingredients




4 cups chicken broth, divided in half
1 medium onion, finely chopped
4 green onions, thinly sliced into 1/4 inch pieces
2 cloves garlic, finely chopped
salt and pepper to taste
1/8 tsp ground nutmeg
2 cups zucchini, thinly sliced
2 large California avocados, seeded, peeled and chopped

Recipe



You can use either ripe or unripe avocados for this recipe. When cooking hot foods, unripe avocados soften and become more flavourful. Their mild, nutty flavour becomes more prevalent when cooked for longer periods.

1. In a large pot with a lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg. When boiling, reduce heat to low, cover and cook for 15 minutes. Stir occasionally.

2. Add remaining broth and zucchini and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool slightly.

3. In a food processor, carefully puree the cooled soup.

Nutrition Information per serving: 200 calories, 10g protein, 13g total fat, 3g saturated fat, 7g monounsaturated fat, 3g polyunsaturated fat, 0mg cholesterol, 10g fibre, 470mg sodium.

Source: http://www.avocado.org