Zucchini Soup With Avocado And Basil – a delicious recipe with zucchini, shallot, vegetable broth, garlic, avocado, nutritional yeast. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the zucchini and cut into chunks, excluding the stem and the bottom nubby (is there a true word for this?). I also seed the zucchini before cutting into chunks, but that's a personal preference. Do whatever's best for you.
2
Put the first 5 ingredients in a small pot or wide pan over medium heat. Cover, bring to a simmer and cook for about 5 minutes or until the zucchini are tender.
3
Scoop out the meat of the avocado and place it into a blender with the nutritional yeast. When zucchini is done, cool slightly before transferring the mixture to the blender with the avocado. Add the basil leaves to the top before blending until smooth. Adjust the consistency adding more vegetable broth if you like thinner soups. Add salt and pepper to taste.
139
kcal
Calories
28
g
Carbs
7
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pounds zucchini (about 5 medium), 1 shallot, 2-3 cups vegetable broth, 2 garlic cloves or 1 teaspoon roasted garlic, and more.
Yes, Zucchini Soup With Avocado And Basil falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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