ZUCCHINI GUACAMOLE SOUP
Ingredients:
- 4 oz of PULP HASSFROZ GUACAMOLE.
- 2 Tbsp extra virgin olive oil.
- 1 White onion finely chopped.
- 1 Clove garlic minced.
- 2 Medium zucchini (680 grams - 1½ pound) cut into cubes.
- 3½ cups (840 ml) vegetable stock low sodium.
- 2 Tbsp thinly sliced mint leaves.
- Salt.
- Freshly ground black pepper.
- Toppings (optional): spiralized zucchini, croutons.
Instructions:
- 1. In a large pan, heat the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally with a wooden spoon.
- 2. Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
- 3. Add the vegetable stock and bring to a boil.
- 4. Remove from heat and add PULP HASSFROZ GUACAMOLE, salt, and pepper to taste.
- 5. Carefully blend the soup in batches until smooth using a blender, food processor or an immersion blender.
- 6. Garnish with spiralized zucchini or croutons.
