Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Avocado Courgette (Zucchini) Soup
- add review
- #84634
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons olive oil
4 spring onions, chopped (green onions)
1 teaspoon grated fresh ginger
1 clove garlic, chopped
1 1/2 pint vegetable stock
8 ounces water
2 medium courgettes (zucchini), thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium avocado, peeled, stoned and chopped
1 tablespoon lemon juice
1 tablespoon chopped red bell pepper
directions
Heat the oil in a large saucepan over medium heat. Add 2/3 of the spring onions and cook for 3 minutes; stir in the ginger and garlic and cook, stirring, for 1 minute more.
Add the stock, water, courgette, salt and pepper. Cover and cook for 10 minutes, until the courgette is very soft. Allow to cool slightly. Stir in the avocado.
Puree the soup in batches in a food processor or blender. Return to the pan to heat through. Stir in the lemon juice. Garnish with the red pepper and remaining spring onions.
added by
lynnemarie
nutrition data
285 calories, 18 grams fat, 29 grams carbohydrates, 7 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more squash soup recipes
reviews & comments
August 28, 2009
This was really yummy, but I did alter it a bit because I doubled the amount. I used 6 green onions, 3 zucchini, 3 avocados (they were small), and doubled everything else. Next time I have to make more because our family of 6 gobbled it all up!