Avocado Zucchini Soup

You can use either ripe or unripe avocados for this recipe. When cooking hot foods, unripe avocados soften and become more flavourful. Their mild, nutty flavour becomes more prevalent when cooked for longer periods.

Ingredients

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

Directions

1. In a large pot with a lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg. When boiling, reduce heat to low, cover and cook for 15 minutes. Stir occasionally. 2. Add remaining broth and zucchini and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool slightly. 3. In a food processor, carefully pur�e zucchini, broth and avocado in batches. Return to pan and warm gently. 4. Serve in soup bowls and garnish as desired. Makes 4 servings. Nutrition Information per serving: 200 calories, 10g protein, 13g total fat, 3g saturated fat, 7g monounsaturated fat, 3g polyunsaturated fat, 0mg cholesterol, 10g fibre, 470mg sodium.

Source: http://www.avocado.org