Green pea, spinach & avocado soup

Green pea, spinach & avocado soup
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I like soups for a ton of reasons: they’re comforting, they can be made in large batches, and they freeze well. I also love them because they’re versatile; the same soup recipe can just as well be served on a casual Monday night as at a fancy dinner. All you need to do is change the garnish and serve it in a fancier bowl.

Instead of using cream for a smooth soup, I added an avocado right before blending all ingredients together. It gave my soup a nice thick and creamy texture, and it’s very nutritious.

  • ServesServes 4
  • Prep time5 min
  • Cook time30-35 min
  • Timeout-
  • FreezingFreezes well


  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 medium onion, roughly chopped
  • 4 cups spinach
  • 2 cups frozen peas
  • 3 cups vegetable or chicken broth
  • 1 large very ripe avocado
  • A few basil leaves, to garnish
  • Salt and pepper


  1. Melt the butter in a saucepan and cook the onion until soft. Season well, add the garlic, and cook for 2 more minutes.
  2. Add the frozen peas and cook for 5 minutes or until they turn bright green.
  3. Add the spinach and let soften. Season.
  4. Add the chicken stock and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes.
  5. Using a food processor, purée with avocado. Adjust the seasoning and serve.

Tips & tricks

There’s nothing worse than a soup with too little seasoning. My secret? I season between each step of the recipe. The result is always perfect.

Recipe published on August 19, 2018