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Courgette and Avocado Pear Soup

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


This Avocado Soup is super healthy and completely vegan. It’s bulked out with zucchini and cooked in vegetable broth. Best served with crusty bread.


  • 30ml (2 tbsp) olive oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 500ml (2 cups) vegetable broth 
  • 2 medium zucchini, thinly sliced
  • 2.5ml (½ tsp) salt
  • 1 medium avocado, stoned, peeled and chopped
  • cilantro, for garnishing
  • croutons, for topping


  1. Heat the oil a large saucepan over a medium hear. Add the onion and cook for 3 minutes; stir in the garlic and cook, stirring for 1 minute more.
  2. Add the vegetable broth, zucchini and salt. Cover and cook for 10 minutes, until the zucchini are very soft. Cool slightly, then stir in the avocado.
  3. Tip the contents into a blender whiz to a smooth purée. Alternatively, use a hand blender.
  4. Garnish with cilantro and croutons, if desired. Serve immediately. Enjoy!


  • If you like your soup of a thinner consistency, add more broth.
  • Alternatively, if you like a chunky soup. Chop the vegetables in bite-sized pieces and serve before the blending step.
  • You can easily substitute the zucchini/courgettes with marrows, which is essentially the overgrown version of the former.
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: avocado soup, hot avocado soup recipe, vegan avocado soup, vegan soup recipe, healthy vegan recipe, how to make avocado soup