Pea Soup with Avocado and Artichoke Hearts
Ingredients
The soup
-
1
Tablespoon
olive oil or butter
-
⅔
cup
chopped onion or shallot
-
a pinch
sea salt or kosher salt
-
1¾ to 2
cups
purified water or broth
-
12
oz
fresh or frozen green peas
-
⅓
cup
artichoke hearts
-
1
medium
avocado
-
1
clove
garlic
-
3–4
leaves
fresh basil
-
½
cup
Greek yogurt or coconut milk/cream
-
¼
teaspoon
ground black pepper
-
½
teaspoon
red pepper flakes
-
to taste
sea salt and cracked black pepper
Topping options
-
to taste
garlic or herb infused oil
-
to taste
gluten free cracker crumbs
-
to taste
green onions and fresh herb
-
optional
drizzle of non-dairy cream or crème fraîche
Instructions
- Melt butter or oil in a pot and sauté onion until fragrant.
- Add salt and water or broth, bring to a boil, then add peas and artichoke, cooking until tender.
- Peel and pit the avocado.
- Blend the pea soup mixture with avocado, garlic, basil, yogurt, black pepper, and chili flakes until creamy.
- Return the soup to the pot, season with salt and pepper, and serve warm or chill in the fridge.
- Garnish with infused oil, cream, and additional toppings as desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
265
Total fat
14g
Total carbohydrates
28g
Total protein
10g
Sodium
225mg
Cholesterol
0mg
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