Zucchini Avocado Lemon Soup - 22g Carbs, 11g Fiber, 7.5g Sugar
From: www.aharmonyhealing.com
Vegan, Vegetarian, Paleo, Gluten-Free, Sugar-Free
Servings: 2
2 1/2 cups purified or spring water
3 medium organic dark green zucchini – cut into large chunks
1 tsp grated garlic
1/8 tsp cayenne pepper
1/4 cup fresh lemon juice
1/2 tsp lemon zest
1 Tbsp extra virgin olive oil
1 small avocado – peeled and seed removed
2 tsp unrefined sea salt (Omitted for nutrition!)
1/4 tsp fresh ground black pepper
1 cup diced organic zucchini tossed in olive oil and sea salt
8 sprigs fresh flat leaf parsley
1. Place all ingredients except 1 cup diced zucchini and parsley leaves in a high speed blender and puree until smooth and creamy. Taste and adjust seasoning if needed. If you want a warm soup heat gently on low heat until warm but not boiling. Pour soup into large bowls and sprinkle with diced zucchini and parsley leaves.
Nutrition From: www.caloriecount.about.com
Servings: 2
Serving Size: 792 g
Nutrition per Serving:
289 Calories, 204 Calories from Fat, 22.7g Total Fat, 3.5g Saturated Fat, 0mg Cholesterol, 60mg Sodium, 22g Total Carbs, 11g Dietary Fiber, 7.5g Sugars,
6.7g Protein
Vitamin A 25% - Vitamin C 150% - Calcium 9% - Iron 12%
Nutrition Grade: A
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in potassium
High in riboflavin
High in vitamin B6
Very high in vitamin C
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