Soups

Creamy Peas Soup

Creamy pea soup with avocado, zucchini, yogurt, anchovy, dandelion petals
Creamy pea soup with avocado, zucchini, yogurt, anchovy, dandelion petals

Creamy Peas Soup

Print Recipe
Serves: 4 Cooking Time: 20 min

Ingredients

  • a large spring onion, chopped into large pieces
  • a zucchini, cut into 1 cm thick slices
  • salt
  • two cups of frozen peas
  • a tablespoon of dark miso paste
  • a dash of olive oil
  • freshly ground pepper
  • the flesh of a ripe avocado
  • ......................................................................
  • For the yogurt mix
  • two large tablespoons of Greek yogurt
  • a dash of extra virgin olive oil
  • the juice of half a lemon
  • half a tea spoon of ground cumin
  • a pinch of salt
  • a handful of chopped pitted olives
  • ......................................................................
  • Extra toppings
  • one or two diced anchovies
  • a dash of the anchovy infused oil
  • few edible flower petals (I used calendula)

Instructions

1

Chop into large pieces a large spring onion and a zucchini

2

Put them to boil in a pot with two cups of water with a pinch of salt. Let it cook for 5 minutes. Yes, this is going to be a super quick soup!

3

In the meanwhile let's prepare the yogurt mix that will accompany the cream soup as a topping: put two large tablespoons of Greek yogurt into a bowl. Add a dash of extra virgin olive oil, the juice of half a lemon, half a tea spoon of ground cumin, a pinch of salt and a handful of chopped pitted olives. Mix and incorporate well all the ingredients and set aside.

4

Add two cups of frozen peas to the boiling pot and cook for 2 minutes

5

Transfer the cooked vegetables and their liquid to a food processor/mixer or a container where you can use your hand blender. Add a tablespoon of dark miso paste, a dash of olive oil, freshly ground pepper and the flesh of a ripe avocado for extra creaminess. Blend well until you get a fine, velvety texture.

6

Serve with few spoons of the yogurt mix, diced anchovy, a dash of the anchovy infused oil and few edible flower petals (I used calendula)

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