Healthy Zucchini Avocado Soup
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 (1½ pound-680 g) 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
- 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.
- Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
- Add the vegetable stock and bring to a boil.
- Remove from heat and stir in the mint, avocado, salt, and pepper to taste.
- Carefully blend the soup in batches until smooth using a blender, food processor or an immersion blender.
- Stir in the lemon juice before serving and garnish with spiralized zucchini or croutons.
- 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.
- Enjoy!
Nutrition
Calories: 126kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 136mg | Fiber: 3g | Sugar: 4g
