ingredients
- 1 garlic clove, chopped
- 1 tablespoon chopped red bell pepper
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1 medium avocado, seeded, peeled and chopped
- 2 medium zucchini, thinly sliced
- 1/2 teaspoon salt
- 1 teaspoon grated fresh ginger
- 4 green onions, chopped, divided
- 2 cans (14 1/2 ounces each) vegetable broth plus cup water
- 2 tablespoons olive oil
prepration
Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more. Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado. Puree 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.
