Ingredients:
2 tablespoons olive oil
4 green onions, chopped, divided
1 teaspoon grated fresh ginger
1 garlic clove, chopped
2 cans (14-1/2 ounces each) vegetable broth plus cup water
2 medium zucchini, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium avocado, seeded, peeled and chopped
1 tablespoon lemon juice
1 tablespoon chopped red bell pepper


Directions:
Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more.
Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado. Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions.

Servings: 4 Carbohydrates: 10 grams Net Carbs: 6.5 grams Fiber: 3.5 grams Protein: 4 grams Fat: 15.5 grams Calories: 174