|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|
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.
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.
In a food processor, carefully puree zucchini, broth and avocado in batches. Return to pan and warm gently.
Serve in soup bowls and garnish as desired. Makes 4 servings.
Nutrition Information per serving: 200 calories, 10 g protein, 13 g total fat (3 g saturated fat, 7 g monounsaturated fat, 3 g polyunsaturated fat), 0 mg cholesterol, 10 g fibre, 470 mg sodium.