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.
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 SoupCourse: Soups
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!
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
- 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!