Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon olive oil or butter for the pan
  • 2/3 cup chopped onion or shallot.
  • pinch of sea salt or kosher salt
  • 1 3/4 cups to 2 cups purified water or broth (the more liquid you use, the thinner the soup)
  • 12 oz fresh or frozen green peas
  • 1/3 cup artichoke hearts (canned or from jar)
  • 1 medium avocado
  • 1 garlic clove or 2 tesapoons minced
  • 3-4 fresh basil leaves (extra to garnish)
  • 1/2 cup Greek yogurt (7 ounces) or coconut milk/cream
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (reduce for less spicy version)
  • sea salt and cracked black pepper to taste
  • Garlic or herb infused oil
  • Gluten free cracker crumbs
  • Green onions and fresh herb
  • OPTIONAL –  drizzle of or non dairy cream or creme fraiche.

Instruction

  • Melt butter or oil in a medium pot over medium heat. Add onion and saute until onions are fragrant, but not too brown, about 5 minutes.
  • Add pinch of sea salt and water or broth to a saucepan. Stir to combine and bring to a boil. Add peas and artichoke and cook, stirring occasionally, until peas are tender, about 2 -3 minutes. Reduce to medium low to low heat.
  • Peel avocado and remove pit.
  • Place pea soup mixture in a blender and add in avocado, garlic, basil, yogurt, black pepper, and chili flakes. (see notes for immersion blender option).
  • Blend on medium to medium-high for 2-3 minutes until creamy texture is formed.
  • Place soup back into pot. Add salt and pepper to taste and stir until combined. Serve warm or allow soup to chill in fridge for 30 minutes.
  • Spoon into bowls and drizzle with infused oil/and a touch of cream if desired.
  • Garnish with cracked pepper, toasted nuts or gluten free seed crackers (crushed), and extra basil.
  • Keeps best in fridge (covered and sealed) for up to 3 days or freeze for up to 3 months.