RCI-SP.006.0006.001
Avocado Zucchini Soup
Vitamin E-rich avocado makes this soup creamy and rich-tasting.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- green onions4 unitchopped, divided
- 1 teaspoon
- garlic clove1 unitchopped
- (14½ ounces each) vegetable broth plus cup water2 cans
- zucchini2 mediumthinly sliced
- ½ teaspoon
- ¼ teaspoon
- avocado1 mediumseeded, peeled and chopped
- 1 tablespoon
- 1 tablespoon
Method
1
Dice the zucchini into small chunks, mince the garlic clove, finely grate the ginger, and slice the green onions, keeping the green tops separate for garnish.
5 minutes
2
Heat the olive oil in a medium saucepan over medium heat, then add the garlic, ginger, and white parts of the green onions and sauté until softened and fragrant.
3 minutes
3
Add the diced zucchini to the saucepan along with enough water or light vegetable broth to just cover the vegetables, then bring to a gentle simmer.
2 minutes
4
Simmer the zucchini until completely tender and easily pierced with a fork, then remove from heat and allow the mixture to cool slightly.
10 minutes
5
Halve and pit the ripe avocado, scoop the flesh into a blender, and add the cooled zucchini mixture along with the lemon juice.
2 minutes
6
Blend the soup on high until completely smooth and creamy, then season generously with salt and pepper and blend again briefly to combine.
2 minutes
7
Finely dice the red bell pepper into small pieces to be used as a fresh garnish.
2 minutes
8
Ladle the soup into bowls and top each serving with the diced red bell pepper and the reserved sliced green onion tops before serving warm or chilled.