Appetizers / Soups / Salads

Vegecado Soup is for Soup.

Vegecado Soup takes 20 minutes to prepare.

Vegecado Soup takes 40 minutes to cook.

Vegecado Soup makes 10 servings.

The ingredients for Vegecado Soup are:

1 Tbsp Extra Virgin Olive Oil
1 Red Bell Pepper, diced
1/2 Small Red Onion, diced
2 stalks celery, diced
Pinch Kosher Salt
3 Haas Avocados
1 rutabaga, cubed (about 4 cups)
2 cups fat free plain yogurt
2 cloves garlic, minced
2 cups sliced summer squash
2 cups sliced zucchini
2 Tbsp lemon juice
1/2 cup diced tomatoes, canned
1 14oz can low sodium chicken broth

Here is how you make Vegecado Soup:

1. Peel and cube the rutabaga into 1-inch cubes. Slice the squash and zucchini in half lengthwise, and then into 1/2-inch thick slices. Steam altogether until the rutabage is fork tender.2. Meanwhile, heat up the olive oil in a saute pan. Dice the bell pepper, onion, and celery and saute over medium heat with the garlic.3. Pour the lemon juice into a small bowl. One at a time, cut the avocados in half lengthwise, and twist lightly to separate. Remove the seed, and use a spoon to scoop the flesh out. Cube the flesh and add it to the lemon juice, tossing lightly to coat. Repeat for the other two fruit (this will keep them from browning while the rest of the food cooks).4. In a 4-quart stockpot, combine the chicken stock and yogurt, then add the tomatoes and sauteed vegetable mixture. Bring to a boil, then reduce the heat.5. Add in the squash, zucchini, rutabaga, and avocados. Stir to combine, then cover and simmer for 20 minutes, stirring halfway through cook time.6. Remove the pot from heat, and use a stick blender to blend the soup together, until it is smooth.7. Dish and serve! Makes approximately 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user CATGORE.

The nutritional information for Vegecado Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 166.2

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 213.1 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 7.2 g
• Protein: 5.3 g