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
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.
lynnemarie
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored 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!