My brother loaned us his cottage for the last week of January. Yes, it is a lot colder up there but it is extremely beautiful with the pristine, sparkling snow and the occasional visit from wildlife. I needed to clean out the fridge before we left and created this tasty and satisfying soup. Pair it with a scone or grilled cheese and you have the perfect winter-time lunch. The measurements are not important here because I was just using up some less-than-perfect produce, it’s just an inspiration for future soups.
JT bought me the KitchenAid Vegetable Sheet Cutter to help me cut down our carbs so I had a lot of zucchini cores leftover which played right into this delicately flavoured soup. I was going to add cream but then I had a very ripe avocado that would meld perfectly into this winter meal.
Celery, Zucchini, and Avocado Cream Soup
A KitchenInspirations Original Recipe
Makes 1.45 L soup
Ingredients:
- 15 mL EVOO
- ~ 1/2 a bunch of celery, roughly chopped
- ~ 1 zucchini, roughly chopped
- ~ 1 small Vidalia onion, roughly chopped
- 5-10 sprigs of parsley
- 1 L chicken stock
- 1 small Avocado, peeled and pitted
- Salt and Pepper to taste
Directions:
- In a large pot, heat the EVOO, add the celery, zucchini, onion, and parsley, and cook until softened. Add the stock and simmer for 30 minutes or until all of the vegetables are very soft. Add the avocado.
- Blitz with your immersion blender or allow to cool and purée with a Nutri Bullet or VitaMix for a smooth and creamy soup. Strain through a fine sieve to remove the celery ‘hairs’.
- Serve hot.
I rarely include avocado in soups. Don’t know why not — it has a flavor that works with so many different ingredients. This looks excellent — thanks.
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Hi Eva, until I read your post I had forgotten how versatile avocado is in the soups to replace cream. Love this- Your soup no doubt, is super tasty and healthy. I think soup is the perfect meal paired with salad or sandwich.
Velva
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Sounds lovely, Eva. I do enjoy what Italians call “svuotafrigo”, or “clean out the fridge” recipes. Some of the tastiest dishes I’ve made were the product of not wanting to throw food out.
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Maybe it was cold at the cottage but here in So Cal this soup says “spring green” to me! GREG
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Bet it’s super creamy made with avocado!
angiesrecipes
http://angiesrecipes.blogspot.com
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Interesting! I’ve made a lot of zucchini soups, but not with avocado! Good for creaminess I imagine.
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