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Avocado Zucchini Soup Recipe


Atkins Avocado Zucchini Soup
6.2g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.2g

Protein

13.7g

Fat

4.6g

Fiber

170.5kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 4 medium (4-1/8" long) Scallions or Spring Onions
  • 1 tsp Ginger
  • 1 clove Garlic
  • 29 oz Bouillon Vegetable Broth
  • 1 cup Tap Water
  • 2 medium Zucchini
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 fruit without skin and seeds California Avocados
  • 1 tbsp Fresh Lemon Juice
  • 1/16 cup, chopped Sweet Red Peppers

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Dice the green onions (reserve 1/3 for garnish) and add the rest to the pan, cook 3 minutes; stir in minced ginger and garlic and cook, stirring, 1 minute more. Add broth, water, diced zucchini, salt, and pepper.
  2. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Then, stir in avocado.
  3. Puree soup in batches in a food processor or blender. Return to pan to heat through and stir in lemon juice.
  4. Garnish with diced red pepper and remaining green onions.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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