Zucchini Avocado Soup
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Onions | |
| 2 | Courgettes | |
| .5 | Avocado | |
| 2 tbsp | Lemon juice | |
| 1 cloves | Garlic | |
| 2 tbsp | Mint | |
| 2 tbsp | Olive oil | |
| 830 ml | Vegetable stock |
- 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. Remove from heat and stir in the mint, avocado, salt, and pepper to taste.
- Carefully blend the soup in batches until smooth using a blender, food processor or an immersion blender.
- Stir in the lemon juice before serving and garnish with spiralized zucchini or croutons. It can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.
Fat:
10g
Saturates:
2g
Sugars:
4g
Protein:
2g
Carbs:
9g
Fiber:
3g
10.5%
Calories
9.1%
Carbs
2.4%
Protein
25%
Fat
12%
Fiber