California Avocado Zucchini Soup
Courtesy of California Avocado Commission 4 Servings • 10 Min. Prep Time • 45 Min. Cook Time • Avocado slices and sour cream.| Ingredients |
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| 4 c. fat-free, chicken broth, divide in half |
| 1 med. onion, finely chopped |
| 4 green onions, sliced into 1/2" pieces |
| 2 cloves garlic, finely chopped |
| 1/2 tsp. salt or to taste |
| 1/4 tsp. pepper |
| 1/8 tsp. ground nutmeg |
| 2 c. zucchini, thinly sliced |
| 2 large ripe California avocados, seeded, peeled and chopped |
Directions:
1. In large pot with lid, heat 1 c. broth, onion, green onions, garlic, salt, pepper and nutmeg.
2. When boiling, reduce heat to low, cover and cook for 15 min.
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 min.
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.
Nutrition:
Calories: 200; Calories From Fat: 110; Total Fat: 13g; Total Carbs: 15g; Fiber: 10g; Protein: 10g; Sodium: 470mg;