Sweet Pea and Avocado Soup

This chilled pea and avocado soup recipe is perfect for a picnic in the sun.

 

Makes 8 SERVINGS

Equipment needed: large saucepan, chopping board, knife, wooden spoon, blender

Total Time: 5hours

 

Ingredients: 

  • 2 tbsp. Plantbased butter
  • 1 medium-size sweet onion, chopped
  • 4 c. vegetable stock
  • 1 (10-ounce) package frozen sweet peas, plus more for garnish
  • 2 c. packed baby spinach leaves
  • 1/2 c. fresh mint leaves, plus more for garnish
  • 1 large avocado, chopped
  • 1/3 c. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Plain Greek yogurt, for garnish

 

Method: 

  1. Melt butter in a large saucepan over medium heat. Add onion, and sauté until tender, 4 to 6 minutes. Add stock, and bring to a boil over high heat. Add peas, and cook just until tender, 4 to 6 minutes. Remove from heat, and stir in spinach and mint. Cool slightly.
  2. Stir in avocado and lemon juice. Purée soup in a blender, in batches, until very smooth, about 2 minutes per batch. Season with salt and pepper. Chill until cold, 4 hours. Thin with water as need-ed.
  3. Garnish with peas, mint, and yogurt.