Food 
Avocado and Zucchini Soup
This is a quick, easy, and healthy side recipe made with zucchini. The soup is refreshing and light, fresh, and perfectly creamy. zucchini is high in antioxidants which help you to maintain a healthy level of free radicals and benefit health while avocado fulfills the needs of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
Ingredients
- 1 pound of fresh Persian Cucumbers
- 1 small Avocado
- 1 pound of fresh Zucchini;
- 1 small Onion
- 1 clove of Garlic
- 2 tbsp Extra Virgin Olive Oil
- 1 cup vegetable broth
- 1 pinch of Himalayan Salt
- ¼ tsp of cumin powder
- 1 small pinch of Cinnamon powder
Instructions
- Wash and clean the vegetables, then cut them into small
- Transfer everything to a large pot and add a clove of garlic
- Then add the vegetable broth
- Once it reaches the boiling temperature, let it cook over low heat for a 15 minutes
- When cooked, remove the garlic and blend the vegetables, then leave to cool
- Garnish with fresh dill
Notes
NUTRITIONAL FACTS:
Calories 97g | Fats: 2.3g | Cholesterol: 5.0mg | Total Carbohydrate: 9.63g | Protein: 4g
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
