Avocado Zucchini Soup Recipe | Nutritional Therapy for IBD

Ingredients

2 TBSP olive oil

½ small white onion, rough chop

3 cloves of garlic, rough chop

4 medium zucchini, cut into cubes

4 cups vegetable stock

1 ripe avocado

2 TBSP lemon juice

1 TBSP sherry vinegar

5 mint leaves, chopped

1 tsp salt

black pepper to taste

2 TBSP (30 ml) olive oil

½ small white onion rough chop

3 cloves of garlic rough chop

4 medium zucchini cut into cubes

4 cups (946 ml) vegetable stock

1 ripe avocado

2 TBSP (30 ml) lemon juice

1 TBSP (15 ml) sherry vinegar

5 chopped mint leaves

1 tsp (5 ml) salt

black pepper to taste

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Dairy-Free

Egg Free

Gluten-Free

Grain-Free

Lactose-Free

Nut Free

Shellfish Free

Soy Free

Vegan

Vegetarian

In a large stovetop pot, heat the olive oil. Add the onion and sauté for about 5 minutes until slightly caramelized. Add the garlic and let cook for 2 minutes.
Add the zucchini, salt and vegetable broth and bring to a boil. Lower heat and let simmer on low for 15 minutes until the zucchini is soft.
Remove from heat and stir in avocado, lemon juice, vinegar, mint and pepper.
Once mixture is cool enough, transfer it to a high speed blender and blend until smooth. An immersion blender works as well, but may result in a thicker, chunkier soup.