Avocado Zucchini Soup
Prep:
|
Cook:
25 minutes
6-8 servings
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Ingredients
2 TBSP olive oil
½ small white onion, rough chop
3 cloves of garlic, rough chop
4 medium zucchini, cut into cubes
4 cups vegetable stock
1 ripe avocado
2 TBSP lemon juice
1 TBSP sherry vinegar
5 mint leaves, chopped
1 tsp salt
black pepper to taste
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2 TBSP (30 ml) olive oil
½ small white onion rough chop
3 cloves of garlic rough chop
4 medium zucchini cut into cubes
4 cups (946 ml) vegetable stock
1 ripe avocado
2 TBSP (30 ml) lemon juice
1 TBSP (15 ml) sherry vinegar
5 chopped mint leaves
1 tsp (5 ml) salt
black pepper to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Grain-Free
Lactose-Free
Nut Free
Shellfish Free
Soy Free
Vegan
Vegetarian
Instructions
- In a large stovetop pot, heat the olive oil. Add the onion and sauté for about 5 minutes until slightly caramelized. Add the garlic and let cook for 2 minutes.
- Add the zucchini, salt and vegetable broth and bring to a boil. Lower heat and let simmer on low for 15 minutes until the zucchini is soft.
- Remove from heat and stir in avocado, lemon juice, vinegar, mint and pepper.
- Once mixture is cool enough, transfer it to a high speed blender and blend until smooth. An immersion blender works as well, but may result in a thicker, chunkier soup.
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Nutritional Info
Storage
Notes
Used with permission from
Harvest and Healing
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