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Green pea, spinach & avocado soup

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I like soups for a ton of reasons: they’re comforting, they can be made in large batches, and they freeze well. I also love them because they’re versatile; the same soup recipe can just as well be served on a casual Monday night as at a fancy dinner. All you need to do is change the garnish and serve it in a fancier bowl.

Instead of using cream for a smooth soup, I added an avocado right before blending all ingredients together. It gave my soup a nice thick and creamy texture, and it’s very nutritious.

Particularities

ServesServes 4
Prep time5 min
Cook time30-35 min
Timeout-

FreezingFreezes well

Ingredients

2 tablespoons butter
2 cloves garlic, minced
1 medium onion, roughly chopped
4 cups spinach
2 cups frozen peas
3 cups vegetable or chicken broth
1 large very ripe avocado
A few basil leaves, to garnish
Salt and pepper

Steps

Melt the butter in a saucepan and cook the onion until soft. Season well, add the garlic, and cook for 2 more minutes.
Add the frozen peas and cook for 5 minutes or until they turn bright green.
Add the spinach and let soften. Season.
Add the chicken stock and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes.
Using a food processor, purée with avocado. Adjust the seasoning and serve.