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Chilled Lemon Avocado Soup



2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
600 ml low salt Massel® chicken stock
1 teaspoon garlic powder
1/2 avocado (peeled and cubed)
600 grams zucchini (washed and cubed)
2 tablespoons shredded lemon or thai basil leaves
salt and fresh ground pepper to taste
2 tablespoons finely shredded yellow pepper
2 tablespoons finely shredded red pepper
basil leaves

Chilled Lemon Avocado Soup Directions

Heat a large deep fry pan add olive oil and garlic powder and gently mix through olive oil for a minute

Sauté zucchini on medium to low heat in the same pan- cook for 5 minutes until soft, gently add chicken stock and gently simmer for 3-4 minutes

Remove from heat let cool

Add lemon or Thai basil, avocado, salt and pepper to taste

Place soup in a blender and blend until completely smooth

When ready to serve stir in fresh lemon juice and garnish with basil leaves and chopped yellow and red peppers

Nutrition facts

Per Serving

Fibers (g): 2g