1. In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until translucent, about 3 minutes. 2. Add zucchini, carrots, tomatoes and salt. Cook until tomato juices have evaporated, about 5 minutes. 3. Add chicken broth, bay leaf, oregano and parsley. Bring to a boil, reduce heat to low, cover and cook 20 minutes or until vegetables are tender. 4. To serve, remove and discard bay leaf. Place 2 avocado slices on top of the soup in 4 bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
