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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Avocado Zucchini Soup

2 tbl olive oil
4 x green onions chopped, divided
1 tsp grated fresh ginger
1 x garlic clove chopped
2 can vegetable broth - ( 14 1/2 oz ea) plus
1 cup water
2 med zucchini thinly sliced
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 med avocado seeded, peeled,
    and chopped
1 tbl lemon juice
1 tbl chopped red bell pepper

 Method :
Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more.
Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado.
Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions.
This recipe yields 4 servings.