This refreshing good-for-you soup combines crisp zucchini and creamy avocado for a delicious side or meal in and of itself. Fiber from summer squash and the avocado’s healthy monounsaturated fat helps you fill up and stay fuller longer. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
For the soup
1 cup vegetable broth
3 cups chopped zucchini (about 2-3 medium-sized)
1⁄2 cup thinly sliced green onion, divided for soup and some for salsa
1 medium Hass avocado
1/8 teaspoon ground cumin, optional
3⁄4 cup unsweetened plain almond milk
For the cucumber salsa
1 cup peeled, seeded, diced cucumber (medium sized)
1 1⁄2 Tablespoons chopped fresh cilantro
1 1⁄2 Tablespoons fresh lime juice, divided half for soup and other half salsa.
Salt to taste
Directions
1. 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.
2. To make the salsa, in a small bowl combine cucumber, remaining onion, cilantro and 1 Tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.
3. In blender, combine zucchini mix, avocado, cumin, remaining 1 Tablespoon lime juice and almond milk. Cover and puree until smooth. Leaving soup in blender container and refrigerate.
4. When ready to serve, re-blend soup. Add additional almond milk or broth for thinner consistency, if desired. Pour into serving bowls. Top with salsa and serve.
Makes 4 (1 cup) servings
Nutritional information per serving: 108 calories, 7.5g total fat (1g saturated fat), 10g carbohydrate, 3g protein; 5g dietary fiber, 285mg sodium
