Sweet Pea and Avocado Soup

Quick and easy to make, this soup is refreshing, vibrant, and, when combined with a salad makes a wonderful summer lunch or a light snack. If you’d like you can even serve it as a cooling starter for your evening meal. It tastes like summer in a bowl and brings together the sweetness of fresh peas with the creaminess of avocados. The hint of mint and lime are refreshing and brighten up the other flavors in the soup.

Although you can use fresh peas instead of frozen, you would need to steam and cool them first in order to make this recipe work out.So starting with frozen is a great time-saver.

To make your presentation look extra fancy, you can garnish the soup with a drizzle of olive oil and add some fresh minced herbs.

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Ingredients

2 Tablespoons organic butter
1 Medium sweet onion, chopped
4 Cups vegetable stock
10 Ounces frozen sweet peas
2 Cups organic baby spinach
½ Cup mint leaves
2 Avocados, chopped
1/3 Cup lemon juice
Salt and pepper

Instructions

In a large pot melt the butter
Add the chopped onions and sauté until slightly golden
Add vegetable stock to the onions and bring just to a boil
Reduce heat and simmer on low, adding the sweet peas
Cook for about four minutes or until tender
Remove from heat and stir in the spinach and mint leaves
Allow to cool and stir in the avocado and the lemon juice
Puree the mixture with an immersion blender until smooth
Season with salt and pepper to taste
Chill completely before serving, at least 1 hour in the fridge
If desired add garnish before serving.