Creamy Zucchini Avocado Soup: a 20-minute healthy, easy recipe. | vegan
5 from 4 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

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

  • 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
  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!

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

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