This refreshingly cool soup boasts crisp zucchini and creamy avocado. Fiber from summer squash and the avocado’s healthy monounsaturated fat help you fill up and stay fuller longer.
CAL/SERV :
108
PREP TIME :
N/A
YIELDS :
4 SERVINGS
COOK TIME:
N/A
INGREDIENTS
1 cup vegetable broth
3 cups chopped zucchini (about 2-3 medium zucchini)
1/2 cup thinly sliced green onion, divided
1 medium Hass avocado
1/8 tsp. ground cumin, optional
3/4 cup unsweetened plain almond milk
Cucumber Salsa
1 cup peeled, seeded, diced cucumber (about 1 medium cucumber)
1½ Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice, divided
Salt to taste
INSTRUCTIONS
In large saucepan over high heat, combine broth, zucchini and 1/4 cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.
In small bowl combine cucumber, remaining onion, cilantro and 1 tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.
In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tablespoon lime juice and almond milk. Cover and purée until smooth. Leaving soup in blender container, refrigerate it for 2 hours.
When ready to serve, re-blend soup. Add additional almond milk for thinner consistency, if desired.
Pour into serving bowls. Top with salsa and serve.
Nutrition (per serving):
108 calories, 7.5 g total fat (1 g saturated fat), 10 g carbohydrate, 3 g protein, 5 g dietary fiber, 285 mg sodium.