clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Zucchini Avocado Soup

Zucchini Avocado Soup

  • Yield: 4 1x


A creamy and delicious soup made with fresh zucchini and avocado.


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 garlic cloves, roughly chopped
  • 2 large zucchini, diced
  • 2.53 cups stock (vegetable or chicken)
  • 4 large basil leaves
  • 1 California Avocado, diced
  • 1 lemon
  • salt
  • pepper
  • croutons (optional)


  1. Heat a large pan over medium/high heat. Add the olive oil, onion and a pinch of salt and pepper and cook for about 3 minutes. Add the garlic and cook for 1 min.
  2. Add the zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5-7 minutes. Add the stock (start with 2.5 cups, you can always add more at the end). Bring to a boil then simmer for 5 minutes.
  3. Turn off heat and add the basil, avocado, juice of 1 lemon, 1/2 teaspoon salt and pinch of pepper.
  4. Transfer soup mixture (in batches) to a high powdered blender and blend until smooth. You can also use an immersion blender and blend right in the pot. If soup is too thick add a little more stock to thin it out. Add salt and pepper to taste and serve topped with avocado and croutons. Soup can be served hot or chilled.