Sweet Pea & Avocado Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 medium sweet onion chopped
- 4 cups vegetable stock
- 1 (10-ounce) package frozen sweet peas plus more for garnish
- 2 cups baby spinach leaves packed
- ½ cup fresh mint leaves plus more for garnish
- 1 large avocado chopped
- 1/3 cup lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- Plain Greek yogurt for garnish, optional
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, and sauté until tender, about 4 to 6 minutes.
- Add the stock and bring to a boil. Add peas, and cook until just tender, about 4 to 6 minutes.
- Remove from heat and stir in spinach and mint. Cool slightly. Stir in avocado and lemon juice.
- Purée soup in a blender, work in batches if necessary, until very smooth, about 2-3 minutes per batch. If too thick, add water a little at a time until the desired consistency is achieved.
- Season with salt and pepper and move to the refrigerator to chill until cold, at least 4 hours.
- Garnish with peas, mint, and yogurt if desired.
Nutrition
Calories: 533kcalCarbohydrates: 84gProtein: 30gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 666mgPotassium: 1556mgFiber: 33gSugar: 32gVitamin A: 5595IUVitamin C: 223mgCalcium: 160mgIron: 8mg
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