How to make
The leek, onion and both types of garlic are cleaned and chopped. They are stewed for 5-6 minutes in olive oil with a pinch of salt.
Add the zucchini (unpeeled) cut into pieces. They are stewed together with the other vegetables for another 2 minutes.
Pour 600 ml of vegetable broth or water and a spoonful of vegetable spice. The zucchini soup is left to boil under the lid for 20 minutes.
After the vegetables have cooked well, add the avocado, cut into pieces - it should be very soft.
Add the low-fat yogurt, more salt and black pepper. The aromatic soup is pulled from the heat and pureed, until a smooth cream is obtained.
The finished cream soup is served hot, sprinkled with grated mature cheese - for example Parmesan or Manchego.
Also, if you wish, you can sprinkle your avocado and zucchini cream soup with more black pepper.
Enjoy your meal!
