California Avocado Zucchini Soup

Recipe courtesy of California Avocado Commission.

Recipe Ingredients:

4 cups fat-free, chicken broth - divided use
1 medium onion, finely chopped
4 green onions, sliced into 1/2-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups zucchini, thinly sliced
2 large ripe California avocados, seeded, peeled and chopped

Cooking Directions:

1. In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg.
2. When boiling, reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
3. Add remaining broth and zucchini and bring to a boil; cover and reduce heat to low, and cook for 20 minutes.
4. Remove lid and allow to cool slightly.
5. In food processor, purée zucchini, broth and avocado in batches.
6. Return to pan and warm gently.
7. Serve in soup bowls and garnish to taste.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 200; Calories From Fat: 110; Total Fat: 13g; Total Carbs: 15g; Fiber: 10g; Protein: 10g; Sodium: 470mg.

Recipe and photograph courtesy of California Avocado Commission.