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.
Course Soup
Cuisine American
Keyword American Food
Prep Time 8 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 126kcal
Ingredients
1poundof fresh Persian Cucumbers
1small Avocado
1poundof fresh Zucchini;
1small Onion
1cloveof Garlic
2tbspExtra Virgin Olive Oil
1cupvegetable broth
1pinchof Himalayan Salt
¼tspof cumin powder
1small 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