You’d think by now I’d be drowning in soups (what with all these blog posts on soup). Alas, I’m not, but I’ve used my nutritionist skills to build a makeshift raft and it’s waiting in the corner of the room, just in case I should need it.
Today’s soup post is a pea soup post. Pea soup is the real deal, am I right? I remember eating loads of it as a wee one (the kind with ham and butter in it, oopsy!). Today’s pea soup has been tweaked in all the right places and I absolutely adore its creaminess, brought to you by none other than my friend the avocado.
If there’s one thing I don’t like, it’s soup from a can. Not only does it contain loads of sodium and additives, it just never tastes as good as the home-made stuff. Plus, the lining of cans often contain BPA (which stands for bisphenol-A) and is considered an endocrine disruptor by the FDA. And while I understand the “time is of the essence/time is money” philosophy, there are plenty soups that can be whipped up conveniently and quickly. Plus, I am a firm believer that soups are a great way to get rid of all those veggies lurking in your fridge (#leavenovegetablebehind). Just a few humble vegetables can yield a stellar soup perfect for cold evenings, casual entertaining (impress your friends 😉 ) or curling up with a romantic comedy (I’m very much aware admitting one is into rom coms is like admitting mild stupidity, haha).
On that note, soup’s on!
Pea & Avocado Soup
Difficulty level: Easy 😉
- 4 cups peas
- 2 avocados
- 3 cups unsweetened almond milk
- 2 onions
- Salt and pepper, to taste
- Heat onions, peas, almond milk, salt and pepper in a soup pan.
- Blend in a high-speed blender or food processor.
- Nourish your soul with this soup.
Nota bene: It can also be clever to make said soup and store it for them extra lazy nights! 😉
Liquid nourishment that hits the spot! 🙂 I’ll bet my bottom dollar this will soon become a favourite of yours.