Zucchini-Avocado Soup

Ingredients for 6 servings:

• 2 large zucchini
• 3 avocados
• 1 liter chicken broth
• 1 large onion(s)
• 3 garlic cloves
• salt and pepper
• Tabasco, optional
• n. B. herbs
• 250 g feta cheese, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash and peel the zucchini thoroughly, cut into pieces, and place it in a saucepan. Peel the avocado, remove the pit, and add it to the pan. Peel and quarter the onions and garlic cloves, and add them to the pan. Add about 500 ml of chicken stock to the pan and bring everything to a simmer. When the zucchini is soft enough (about 10-15 minutes), puree the soup, adding more chicken stock as needed, depending on the desired consistency. Season to taste with salt, pepper, Tabasco, and herbs. Tip: If you like feta cheese, you can add it before pureeing, but then don’t add any more salt.