Recipes — August 25, 2015 at 3:12 pm

Creamy Avocado Zucchini Soup Recipe

by
Photo Credit: Nichole Mitchell

Photo Credit: Nichole Mitchell

Are you looking for ways to use avocados besides in guacamole? We’ve got you covered. Try this super simple and delicious Creamy Avocado Zucchini Soup!

This recipe serves 3

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups low sodium chicken or vegetable broth
1 medium zucchini, chopped
2 medium avocados, peeled and pitted
Salt and pepper to taste

In a large pot, heat oil over medium heat and add onions. Saute for 3 minutes or until onions are translucent. Add garlic and saute for an additional minute. Stir in broth, zucchinis and bring to a boil. When boiling, reduce heat to low, cover and simmer for 15-20 minutes. Remove lid and allow to cool slightly. Place avocados at the bottom of a food processor and add the zucchini mixture. Blend until smooth. Return soup to stove and warm gently. Season with salt and pepper. Serve and garnish with julienned zucchini or your favorite toppings.

Nutrients per serving:

Calories (kcal) 317.9 Fat (g) 25.5 Saturated Fat (g) 3.9 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 68.0 Potassium (mg) 1056.2 Carbohydrate (g) 21.4 Fiber (g) 10.7 Sugar (g) 5.0 Protein (g) 7.6 Vitamin A (RAE) 16.0 Vitamin C (mg) 29.7 Calcium (mg) 50.8 Iron (mg) 1.6 Vitamin D (μg) 0.0 Vitamin E (mg) 4.0 Thiamine (mg) 0.1 Riboflavin (mg) 0.3 Niacin (NE) 6.5 Folate (DFE) 134.4 Vitamin B6 (mg) 0.6 Vitamin B12 (μg) 0.2

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