Photo: Cala
Estimated Nutrition (whole recipe, rough)
487
Calories
36g
Protein
27g
Fat
30g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Cups fat free chicken broth, divide in half
- 1 med. onion, finely chopped
- 4 green onions, sliced into 1/2 inch pieces
- 2 cloves garlic, finely chopped
- ½ tsp salt or to taste
- ¼ tsp ground black pepper
- 1/8 tsp ground nutmeg
- 2 Cups zucchini, thinly sliced
- 2 large ripe California avocados, seeded, peeled and chopped
- =
Directions
1
In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg.
2
When boiling, reduce heat to low, cover and cook for 15 minutes.
3
Stir occasionally.
4
Add remaining broth and zucchini and bring to a boil.
5
Cover and reduce heat to low.
6
Cook for 20 minutes.
7
Remove lid and allow to cool slightly.
8
In food processor, puree zucchini, broth and avocado in batches.
9
Return to pan and warm gently.
10
Serve in soup bowls and garnish to taste.
Recipe sourced from
fandom