This Creamy Green Soup is loaded with lots of delicious things like green peas, spinach, arugula, and avocado. It is perfectly creamy without any added cream or butter.
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Hello, everyone. I hope you’re doing well. I just realized this is probably my last post this month. Could you imagine that February is almost over?
No Daisy Today! :(
I am going to keep it short and simple today. Unfortunately, Daisy was not able to attend this photo session. Perhaps, she was busy outside (or just sleeping). However, she could have just refused to be photographed. After all, as the star, she need an honorarium for her appearance (Ex.: chicken, prosciutto, cheese, fish, etc.) What this Creamy Green Soup could offer her? Not much, let’s be honest.
However, if you miss Daisy, you can check my previous posts. This post, besides that Persimmon Pecan Cheddar Salad, features Daisy’s’ birthday pictures. Also, there are her recent photos in this No Bake Persimmon Dessert.
Creamy Green Soup
While this Creamy Green Soup wasn’t much of Daisy’s interest, it’s so tasty! Creamy, dreamy, and absolutely healthy. Indeed, I didn’t use any cream or even butter which is my common ingredient for soups. The creaminess and richness comes from avocado, and the texture is super velvety and smooth. Sweet peas add a lovely sweetness, while arugula some bold, peppery flavour. But technically you can use whatever green veggies you have on hands! You can also try this Green Soup with Pistachios – a very similar yet a different idea.
Lastly, this soup is so bright, light, and refreshing. Basically, it screams to me that spring is coming, sooner or later. Perhaps, around May or June down here in Nova Scotia lol.
I hope you like this recipe, and you will give it a try. And don’t you worry folks – Daisy will be appear in my new recipes, soon.
Cheers and have a great weekend!
Creamy Green Soup
Course: Soups30
minutes20
minutesThis Creamy Green Soup is loaded with lots of delicious things like green peas, spinach, arugula, and avocado. It is perfectly creamy without any added cream or butter!
Ingredients
1 tbsp. olive oil
1-3 garlic cloves, minced
1/8 tsp. chili flakes (or to taste)
1/4 tsp. smoked paprika
a pinch of chipotle powder
about 3 cups of frozen green peas
a handful of snap green peas
a generous handful of spinach and arugula, each
1 large ripe avocado, peeled and pitted
salt, to taste
1 tsp. butter (optional – I didn’t add)
For garnish: extra snap green peas, arugula, salted pistachios, olive oil
Directions
- Heat the olive oil in a pan and cook the garlic and chili flakes, for about 5 minutes, until fragrant.
- Add the green peas and snap peas, 3,5 cups water, and remaining seasoning. Bring to a boil then simmer for 5 minutes.
- Stir in the spinach. arugula, and avocado. Simmer for 2 minutes then off heat. Let it cool a bit until easy to handle, then puree, using an immersive blender (or a regular blender). Try and season with more salt, if necessary. You can also add a piece of butter for an extra creaminess when blending. If the soup is too thick to your liking, simply add a little of boiling water and mix. Garnish as desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This creamy green soup is definitely right up my street Ben. Love how you got the creaminess from the avocado and you used peas to give it its sweetness. Delicious!!
Neil recently posted…Easy Lemon Cupcakes
Thank you Neil!
Ben | Havocinthekitchen recently posted…Orange Fennel Pecan Salad
What a vibrantly green and beautiful soup, Ben! Love the addition of the avocado for creaminess too :)
Michelle | Sift & Simmer recently posted…Matcha Hojicha Vanilla Angel Cake Slices
Thank you Michelle!
Sounds very nice, Ben. And looks incredible. What a striking shade a green. Sure to make a real impression at a dinner party.
Frank recently posted…Pici all’aglione
Thank you Frank! Trying to attract spring with all possible green hues:)
You soup is calling for spring season. I love the combination of peas, arugula and avocado. I bet the avocado adds the creaminess and makes it so delicious and healthy. What a pretty soup to serve!
Thank you Holly!
It does add the creaminess indeed.
This sounds like a unique and tasty soup, Ben! I’m intrigued by the avocado in there – I don’t think I’ve ever used avocado in a soup before. (I’ve topped soups with avocados, but that’s different.) This would be the perfect boost of vitamins for these cold winter days!
David @ Spiced recently posted…Basketweave Cookies
Thank you David!
I actually tried adding avocado first time last summer when I made a green gazpacho. But I thought it is still a bit too early for a cold soup and made a warm variation haha.
Love the intense, vibrant green color! Just gorgeous. And the flavor looks to be darn good, too. :-) Really nice — thanks.
John / Kitchen Riffs recently posted…Mushroom, Corn, and White Bean Sauté
Thank you John!
What a gorgeous soup! And I bet it’s incredibly creamy and delicious with the addition of avocado.
Thank you Liz!
It is indeed.
Ben! I can’t believe how green this is!! It is sooo beautiful and creamy! Luckily my kids are not in that “we don’t eat green” stage yet, so I think I could get them to dig into this ;)
Thank you Katherine!