4 c chicken or vegetable stock, divided
1 medium onion, finely chopped
4 scallions, sliced
2 cloves garlic, minced
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/8 t ground nutmeg
2 to 3 c zucchini, thinly sliced
2 ripe avocados, seeded, peeled, and chopped
chopped fresh parsley or cilantro, for garnish

1. In a large soup pot, heat 1 cup of the stock with the onion, scallions, garlic, salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover and cook for 15 minutes, stirring occasionally.

2. Add remaining stock and zucchini and bring to a boil again. Reduce heat to a simmer, cover and cook for another 20 minutes, stirring occasionally. Remove lid and allow to cool slightly. Add chopped avocado and stir.

3. In a food processor or blender, puree soup mixture in batches. Transfer to a bowl until all is pureed. Then return to soup pot and reheat gently.

4. Serve, garnished with parsley or cilantro.