gotta try recipie!

• 4 cups chicken broth, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/8 tsp ground nutmeg
• 2 cups thinly sliced zucchini (3 medium)
• 2 medium ripe avocados
• 1/2 tsp kosher salt
• prepared pesto (optional)

In a large saucepan, heat 2 cups of the broth, the onion, garlic, and nutmeg. When it is boiling, reduce the heat to low, cover, and cook for 15 minutes. Stir occasionally. Add the remaining 2 cups broth and the zucchini and bring to a boil. Cover and reduce the heat to low. Cook for another 10 minutes, until the zucchini is limp but still bright green. Remove the lid and allow the soup to cool slightly. In a blender, puree the soup mixture with the avocado flesh in batches. Return the blended soup to the pan and warm on low, adding salt to taste. Stir in pesto to taste, if desired.

Source: In the Kitchen with Audrey: February 3 "The Toddler Cafe" Monster Soup

~ME~