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Chilled Lemon Avocado Soup

Ingredients

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
600 ml low salt Massel® chicken stock
1 small, finely chopped shallot
1 clove garlic, finely minced
1 avocado (peeled and cubed)
550 grams zucchini (washed and cubed)
2 tablespoons shredded lemon or thai basil leaves
salt and fresh ground pepper to taste
Garnish:
2 tablespoons chopped, roasted almonds (skin on)
2 tablespoons finely shredded red pepper
basil leaves

Chilled Lemon Avocado Soup Directions

Heat oven to 180C lightly toast almonds in the oven for 15 minutes remove and cool

Heat a large deep fry pan add olive oil garlic and onion and lightly sauté until they are transparent

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 roasted almonds

Nutrition facts

Per Serving

Fibers (g): 4g

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