Name: 20 Minute Zucchini Avocado Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 4 garlic cloves, roughly chopped; 2 large zucchini, diced; 2.5 – 3 cups stock (vegetable or chicken); 4 large basil leaves; 1 California Avocado, diced; 1 lemon; salt; pepper; croutons (optional)

Description

A creamy and simple soup made with fresh zucchini and avocados. Can be served hot or chilled and perfect for any occasion.

Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, diced
4 garlic cloves, roughly chopped
2 large zucchini, diced
2.5 – 3 cups stock (vegetable or chicken)
4 large basil leaves
1 California Avocado, diced
1 lemon
salt
pepper
croutons (optional)

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Instructions

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.
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.
Turn off heat and add the basil, avocado, juice of 1 lemon, 1/2 teaspoon salt and pinch of pepper.
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.