Courgette Soup Recipe

2 tbsp olive oil
4 medium scallion, chopped, divided
1 tsp gingerroot, grated
1 clove garlic, chopped
2 can vegetable broth, plus
1 cup water
2 medium zucchini, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 medium avocado, seeded, peeled, chopped
1 tbsp lemon juice
1 tbsp red bell pepper, chopped


Based on recipe from Avocado Council
Vitamin E-rich avocado makes this soup creamy and rich-tasting.

1. Heat oil in a large saucepan over medium heat. Add 2/3 of the medium
scallion and cook 3 minutes; stir in ginger and garlic and cook, stirring,
1 minute more.

2. Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes,
until zucchini is very soft. Cool slightly. Stir in avocado.

3. Puree soup in batches in a food processor or blender. Return to pan to
heat through. Stir in lemon juice. Garnish with red pepper and remaining
medium scallion.

Prep time: 15 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 10 grams

Net Carbs: 6.5 grams

Fiber: 3.5 grams

Protein: 4 grams

Fat: 15.5 grams

Calories: 174
Servings: 4

It is delicious
I omitted the avocado, only because I didn't have one, but added a desertspoon of thick cream. Both would be good too.

I think I might try adding celery next time to vary the taste a little.

I made half the recipe for 2 portions. I thought 4 might make me fed up with it.