Vitamin E-rich avocado makes this soup creamy and rich-tasting.

Avocado Zucchini Soup




  1. Heat oil in a large saucepan over medium heat. Add ⅔ of the green onions 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. Purée 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 green onions.
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