Ingredients

4 Servings

Produce

  • Lemon 1

  • Zucchini 7

  • Fresh Oregano 7 sprigs

  • Garlic Cloves 7

  • Yellow Onion 1

  • Avocados 2

Pantry

  • Extra Virgin Olive Oil 1/4 cup

Canned/Bottled Goods

  • Vegetable Stock 4 1/2 cups

Spices

  • Kosher Salt 2 pinches

  • Black Pepper 1 pinch

Preparation

  1. Prepare Veggies

    Prepare ingredients reserving zucchini peels.

    • 7, peeled, diced Zucchini
    • 1, diced Yellow Onion
    • 7, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

    • 2 Tbsp Extra Virgin Olive Oil
    • 6 sprigs, leaves and tender stems Fresh Oregano
    • 4 1/2 cups Vegetable Stock
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2, pitted Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1, juiced Lemon
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.

    • 1 sprig, 4 leaves per bowl Fresh Oregano
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 440 kcal  
Total Fat 29 g 37%
Total Saturated Fat 5 g 24%
Unsaturated Fat 24 g  
Low Cholesterol 10 mg 3%
Low Sodium 470 mg 20%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 12 g 41%
Sugars Total 15 g  
Protein 14 g 27%
Good Source: Vitamin C 82 mg 90%
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By Innit Culinary Team