Healthy Zucchini Avocado Soup

Healthy Zucchini Avocado Soup

2 tablespoons extra virgin olive oil
1 small white onion finely chopped
1 clove garlic minced
2 medium zucchini (680 grams - 1½ pound) cut into cubes
3½ cups (840 ml) vegetable stock low sodium
2 tablespoons thinly sliced mint leaves
½ avocado diced
2 tablespoons fresh lemon juice

  • 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.

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