Pea & Avocado Soup

Winter calls for hearty and warming soups. I am naturally drawn to hot food when it gets cold outside. Green peas are full of protein, so I always try to incorporate it in my meals, either as a soup or green salad sauce. I tend to add extra fat to my meals as it keep me fuller for longer. 

This soup is filling and the lemon-tahini chickpeas adds more depth and crunch to the meal.

Ingredients (makes 2)
  • 300 g frozen peas
  • 100 g canned chickpeas
  • 10 ml avocado oil
  • 1 avocado
  • 20g golden linseed
  • 1 tbsp nutritional yeast
  • 1 vegetable stock
  • 1/2 tsp of garlic powder
  • 600 ml boiling water 
  • 10 ml tahini
  • Juice from 1 lemon
  • Salt & pepper to taste
Method:
  1.  Heat the oven to 210 C
  2. Put chickpeas in an oven proof dish and mix in tahini, lemon and salt. Bake for 20 min until crispy.
  3. In a medium pan add frozen peas, vegetable stock, nutritional yeast, garlic and water. Bring it to the boil.
  4.  Take if off the heat and add one avocado, avocado oil, linseed, salt & pepper.
  5.  Transfer into a blender and blend for 1 minute until smooth.
  6.  Dish it up and top with crunchy chickpeas.

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