Yield: 4 servings
- 4 cups chicken or vegetable broth, divided in half
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- ¼ teaspoon ground nutmeg
- 2 cups zucchini, thinly sliced (about 3 whole squash)
- 2 medium ripe avocados, peeled and with the pit removed
- ½ teaspoon salt or to taste
- A handful of cooked organic black or pinto beans Prepared pesto (optional)
In a large saucepan, bring 2 cups of the broth to a boil with the onion, garlic and nutmeg. Reduce the heat to low, cover and simmer for an additional 15 minutes, stirring occasionally. Next, add the remaining 2 cups of broth and the zucchini and bring back to a boil. Reduce the heat to low, re-cover and simmer for an additional 15 minutes. Remove the lid and allow the soup to cool slightly.
In a blender, purée the slightly cooled soup mixture with the avocado, in batches, until it reaches a smooth consistency. Return the purée to the saucepan, add salt to taste and warm gently. To serve, place a few of the beans in the bottom of the bowl and gently pour in the soup. When you serve it make sure to tell the kids to eat to the bottom to find the muck beetles!
- If you don’ t want to open a whole can of beans for this recipe or take the time to soak dried beans and cook them separately, just pick up a few at your grocery store’ s salad bar.
- Add a dollop of pesto to this soup after you purée it for an extra punch of flavor and a green color.
- Float strips of toasted bread or crackers on top of the soup and place a bean on one so your kids can make the “bean bug” “jump” from log to log.