Difference between revisions of "Avocado Zucchini Soup"
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* 1 tablespoon chopped [[red bell pepper]] | * 1 tablespoon chopped [[red bell pepper]] | ||
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# Heat [[oil]] in a large saucepan over medium heat. Add ⅔ of the [[green onions]] and cook 3 minutes; stir in [[ginger]] and [[garlic]] and cook, stirring, 1 minute more. | # Heat [[oil]] in a large saucepan over medium heat. Add ⅔ of the [[green onions]] and cook 3 minutes; stir in [[ginger]] and [[garlic]] and cook, stirring, 1 minute more. | ||
# Add broth, [[water]], [[zucchini]], [[salt]], and [[pepper]]. Cover and cook 10 minutes, until [[zucchini]] is very soft. Cool slightly. Stir in [[avocado]]. | # Add broth, [[water]], [[zucchini]], [[salt]], and [[pepper]]. Cover and cook 10 minutes, until [[zucchini]] is very soft. Cool slightly. Stir in [[avocado]]. | ||
Latest revision as of 13:12, 15 July 2012
Description
Vitamin E-rich avocado makes this soup creamy and rich-tasting.
File:Avocado Zucchini Soup.jpg
Description
Ingredients
- 2 tablespoons olive oil
- 4 green onions, chopped, divided
- 1 teaspoon grated fresh ginger
- 1 garlic clove, chopped
- 2 cans (14½ ounces each) vegetable broth plus cup water
- 2 medium zucchini, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium avocado, seeded, peeled and chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped red bell pepper
Procedures
- Heat oil in a large saucepan over medium heat. Add ⅔ of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more.
- Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado.
- Purée soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions.
