Avocado Zucchini Soup

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Avocado Zucchini Soup

Nutritive Information

Per Serving

  • Calories:108 Kcal
  • Fat: 7.5 g (1 g saturated fat)
  • Carbohydrate: 10 g
  • Protein:3 g
  • Fiber: 5 g.


  • 1 cup vegetable broth
  • 3 cups chopped zucchini (about 2-3 medium zucchini)
  • 1/2 cup thinly sliced green onion, divided
  • 1 medium Hass avocado
  • 1/8 tsp. ground cumin, optional
  • 3/4 cup unsweetened plain almond milk

Cucumber Salsa

  • 1 cup peeled, seeded, diced cucumber (about 1 medium cucumber)
  • 1 1/2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. fresh lime juice, divided
  • Salt to taste


  • In large saucepan over high heat, combine broth, zucchini and 1/4 cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.
  • In small bowl combine cucumber, remaining onion, cilantro and 1 tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.
  • In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tablespoon lime juice and almond milk. Cover and purée until smooth.
  • eaving soup in blender container, refrigerate it for 2 hours.
  • When ready to serve, re-blend soup. Add additional almond milk for thinner consistency, if desired.
  • Pour into serving bowls. Top with salsa and serve.


4 (1 cup) servings.

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