Spring Green Soup

by | Updated: December 3rd, 2016 | Read time: 1 minute

With winter white on its way out, now’s the perfect time to start thinking green. Take a break from hearty, heavy stews and cold-weather comfort casseroles with a refreshing, vibrant veggie soup. Green goodness from zucchini, celery and avocado mingle with fresh flavor from lemon or lime to create a light, spoonable meal that fills your bowl with the renewed feel of spring!

Spring Green Soup

Spring Green Soup

Ingredients

Olive oil or coconut oil
4 medium-sized zucchini, chopped
4 stalks celery, chopped
1 avocado
1/4 cup parsley, chopped
1/4 cup basil
1/4 cup green onions, chopped
Juice of 1 lime or lemon
1-2 tsp. lime or lemon zest
2-4 Tbsp. chopped onion, to taste
1 small clove garlic, diced
Freshly ground black pepper
1/4 cup of water (or more as needed)
Optional: sea salt, pumpkin seeds, pistachios

Directions

  1. In a large pot, saute garlic and onions in oil, then slowly add in veggies (except avocado, basil and parsley) and cook until tender.
  2. Add all ingredients to food processor or high-speed blender and blend into a creamy green soup.
  3. Soup can be served hot or chilled.

Mo’s tip:

Top with toasted pumpkin seeds or pistachios to keep it green!