One of my favorite AIP cream soups is the green Zucchini-Avocado one. It’s incredibly easy to make, you basically just need a medium-large pot, a blender and some basic kitchenware.
Enough with the introduction, let’s do some AIP green soup!!!
Here are the ingredients I used:
|1 red onion|
|4 garlic cloves|
|1 ripe avocado|
|2 cups bone broth (beef or chicken)|
|1 Tbsp lemon zest|
|2 Tbsp olive oil|
|1 tsp dry oregano|
|1 tsp dry basil|
|1/2 tsp garlic powder|
|1 tsp Himalayan salt (you can use any salt but since I’m hyperthyroid I do avoid iodine)|
And here's how I made it:
|I peeled the zucchini and cut them into square small pieces and I minced the garlic and onion.|
|I added the olive oil in a medium-large pot over medium heat and cooked|
the garlic and onion for 5 minutes until they became softer. Then I added
in the zucchini pieces and the spices (salt, oregano, basil, garlic powder)
and I let everything cook on medium heat for another 10 minutes).
|I then added in the bone broth and set the heat to high bringing to a boil.|
After it boiled once, I turned the heat to medium-low and let it simmer
for another 20 minutes.
|I let it cool down for about 10 minutes and then I added in a mashed |
avocado to the soup and also added in the lemon zest.
|I then put it into the blender and mixed it on high speed for about one |
minute until it turned smooth and creamy. If the blender is too small for
all the soup, you can do the blending in two steps.
It can be served with small pieces of raw vegetables (carrot, cucumber, green onion) or you can also serve with minced bacon if you’re a bacon kinda person 🙂