Early Spring nights can still have a dampness in the air, so what’s better to battle that chill than with soup? Athena and our food stylist, Marian, worked together to reimagine this Zucchini and Avocado soup – a creamy and delicious soup well suited for a formal dinner or a weekend lunch. The addition of a ripe avocado gives the soup a smoothly velvety texture.
Zucchini and Avocado Soup
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
- 1 ripe avocado
- 1 12-ounce russet potato, peeled, thinly sliced
- 4 cups (or more) low-salt chicken broth
- 1 6-ounce bag baby spinach leaves
- 1 1/2 cups coarsely chopped cilantro
- Dill for garnish
- Plain yogurt for garnish
- Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat.
- Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes.
- Working in batches, puree soup in blender until smooth, adding some avocado, spinach and cilantro to each batch. Return puree to same pot.
- Thin with more broth by 1/4 cupfuls, if desired.
- Season soup with salt and pepper. Garnish with fresh dill and a drizzle of plain yogurt. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
Original recipe courtesy of Epicurious.com