Pea, Spinach & Avocado Soup
Hello lovely readers,
Soups are always worth having in your recipe armoury because they are so simple and cost effective. When I found some soups that included avocado it felt like Christmas because it is just one of my favourite ingredients. When I was younger I never used to eat it as I thought it was fattening, but it is an excellent source of fats, rich in monounsaturated fat that is easily burned for energy. I have one every day, usually in my breakfast smoothie, but there are so many ways you can include avocado in your other meals and I highly recommend you do so – they are low in fructose, and packed full of healthy nutrients including Fibre, Potassium, Vitamin E and B Vitamins. An Avocado a day keeps the doctor away!
Makes 2 servings:
2 handfuls podded peas, fresh or frozen
2 cups coconut milk
1 large ripe Avocados (I like Hass avocados) cut into large chunks
Handful of spinach leaves (organic where possible)
Juice of 1 lemon
1 garlic clove (be careful not to put too much in!)
2 tbs peeled and minced shallot
1?4 cup fresh mint
Pink Himalayan salt to taste
1. Place peas, avocado, spinach, coconut milk, garlic, shallot and mint leaves into a blender and blend on high until smooth.
2. Stir in lemon juice and season to taste with the salt. If your peas and stock were cold to begin with the soup will be good to serve immediately, or you can chill it in the fridge for another hour before serving.
3. Serve and garnish with extra mint, or you could top with chopped avocado or nuts & seeds.
It is deliciously refreshing! Enjoy!