Creamy Zucchini and Avocado Soup
Creamy Zucchini and Avocado Soup
2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2-3 garlic cloves, chopped
2-3 medium zucchini, diced
4 cups low sodium vegetable broth
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
¼ teaspoon sea salt
Freshly ground black pepper to taste
1 avocado, seeded
1 cup fresh spinach leaves
½ lemon, freshly squeezed (optional)
Zucchini zoodles and fresh basil for garnish
In a large pot, heat the avocado oil. Add the onions and sauté for about 3 minutes before adding the chopped garlic and sauté for 1 more minute. Add the zucchini and sauté for another 5 minutes or until soft and slightly browned. Add the vegetable stock, sea salt, black pepper, cayenne and cumin and bring to a boil. Remove from heat and let cool slightly.
Transfer the soup to a blender and blend with avocado and spinach in batches until smooth. Stir in the lemon juice before serving and garnish with zucchini and fresh basil. Serve warm or chilled.
