Rating: 4 stars
2 Ratings
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Let servings of Avocado Pea Soup with Herb Oil aid in optimizing your diet. Most green fruits and vegetables, such as avocado and peas, are loaded with lutein and zeaxanthin, carotenoids that protect against eye disease and skin cancer. Prep: 20 minutes; Cook: 20 minutes.

Melissa Roberts
Recipe by Health March 2012

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Credit: Andrew McCaul

Recipe Summary test

Yield:
Makes 4 servings (serving size: 1 1/2 cups soup, 1 teaspoon herb oil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).

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  • In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).

  • Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.

Nutrition Facts

191 calories; fat 8.9g; saturated fat 1.2g; mono fat 5.8g; poly fat 1.1g; protein 7g; carbohydrates 22g; fiber 7g; cholesterol 1mg; sodium 276mg.
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