Healthy Zucchini Avocado Soup
This light, healthy, and creamy zucchini avocado soup will keep you coming back for more!
as easy as Apple Pie
extra virgin olive oil
small white onion
medium zucchini (680 grams - 1½ pound)
cut into cubes
thinly sliced mint leaves
fresh lemon juice
freshly ground black pepper
Toppings (optional): spiralized zucchini, croutons
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.
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