Healthy Zucchini Avocado Soup

This light, healthy, and creamy zucchini avocado soup will keep you coming back for more!  

Creamy Zucchini Avocado Soup: a 20-minute healthy, easy recipe. | vegan

Zucchini avocado soup is easy to prepare, requires only a few ingredients and can be made in 20 minutes flat! It’s a great recipe to use up the late summer zucchini bounty! 

All you need is: zucchini, onion, olive oil, garlic, vegetable stock, mint, avocado, lemon juice, salt, and pepper. Once the zucchini are cooked,  stir in the avocado and mint, purée, season and you are done!

Avocado is a fantastic way to add creaminess to soups without adding cream or milk. Use an overripe avocado, it will be easier to blend it. You could substitute mint with basil or cilantro for a unique, delicious twist.

I like to top mine with freshly ground black pepper and zucchini noddles, but that’s completely optional. Sour cream, Greek yogurt,  coconut cream croutons, diced avocado…are also great toppings.

You can either purée the soup with an immersion blender right in the pot or pour it in a blender.  If using a normal blender make sure not to fill it more than half full and allow the steam to escape.

Creamy Zucchini Avocado Soup: a 20-minute healthy, easy recipe. | vegan

Serve it with a slice of crusty bread and a salad….dinner is ready!

Zucchini avocado soup can be made in advance and reheated when needed. You can keep it for up to three days in the fridge in an airtight container, or in the freezer for up to one month.

If you try this zucchini avocado soup let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

Creamy Zucchini Avocado Soup: a 20-minute healthy, easy recipe. | vegan
Creamy Zucchini Avocado Soup: a 20-minute healthy, easy recipe. | vegan
Print
5 from 2 votes
Healthy Zucchini Avocado Soup
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
 
Author: as easy as Apple Pie
Course: Soup
Servings:4

This light, healthy, and creamy zucchini avocado soup will keep you coming back for more!

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion finely chopped
  • 1 clove garlic minced
  • 2 medium zucchini (680 grams - 1½ pound) cut into cubes
  • 3½ cups (840 ml) vegetable stock low sodium
  • 2 tablespoons thinly sliced mint leaves
  • ½ avocado diced
  • 2 tablespoons fresh lemon juice
  • salt
  • freshly ground black pepper
  • Toppings (optional): spiralized zucchini, croutons
Instructions
  1. In a large pan, heat the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally with a wooden spoon.
  2. Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
  3. Add the vegetable stock and bring to a boil.
  4. Remove from heat and stir in the mint, avocado, salt, and pepper to taste.
  5. Carefully blend the soup in batches until smooth using a blender, food processor or an immersion blender.
  6. Stir in the lemon juice before serving and garnish with spiralized zucchini or croutons.
  7. It can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.
  8. Enjoy!
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Calories: 126, Fat: 10g, Saturated Fat: 2g, Sodium: 136mg, Carbohydrates: 9g, Fiber: 3g, Sugar: 4g, Protein: 2g

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

 

4 comments on “Healthy Zucchini Avocado Soup”

  1. This soup is so worth the effort – more than the effort as it was virtually effortless.  Yummy on a wet spring New England day! Served with sautéed asparagus and grilled salmon.  Wonderful and easy

  2. I have made zucchini soup very similar to this, and will try this recipe. I think it’s good even served chilled. Sometimes I make it with cilantro and lime; other times parsley and lemon. When available in summer, I’ll serve it with a garnish of chopped watermelon, the soup either warm or chilled. I like your recipes!

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