Pea Soup with Garlic & Avocado

A long time ago, before marriage, a home and a pup, I made balsamic glazed chicken topped with pea puree {I won’t even show you the picture, it’s so atrocious} and have dreamed about that pea puree ever since.

This summer I went through a pea-crazed faze, eating a giant bowl as lunch, adding it to butternut squash soup {yep, I even eat soup in the summer}, and trying to sneak it into just about everything I ate {I bet you’re thinking it’s a good thing I don’t eat sweets}.

Pea  Soup 14

We all could have guessed peas are good for you – they are green, after all – but do we really know how they’re good for us? For starters, they have huge anti-inflammatory properties, provide twice as much protein as most other vegetables, plus they are rich in iron which helps stave off that 2 PM lull. Here’s a little info nugget that may help you in a future tournament of trivial pursuit: because peas come from a flowering plant, they are considered fruits. What’s this world coming to? First tomatoes, now peas?

In lieu of my recent Roasted Pepper & Avocado Soup gooey greenness {which is what initially brought the puree back into the rotation of my mind}, I thought I’d go ahead and turn that deliciously goopy pea puree into a pea puree soup.

| Pea Puree Soup

3 C Frozen Peas

5 + 1/2  C Water

3 C Plain Flax Milk {you can use any milk}

1/2 Avocado, cut into cubes

2 Cloves Garlic

1 TSP Cayenne Pepper

1/3 TSP Paprika

1/2 TSP each of S&P

In a large pot, boil the frozen peas in 5 C water for 5-10 minutes, or until cooked but still a very bright green. In a blender, puree the peas until smooth. Add in the milk, 1/2 C water, avocado, garlic, salt, pepper, paprika and cayenne pepper. Once again, blend until smooth. Return to pot and let simmer for 10-15 minutes.

Pea  Soup 4