March 15, 2011

Pea and avocado soup with watercress and snow pea sprouts


On the weekend I picked up a huge selection of fresh vegetables and started experimenting with different combinations. It is so uplifting to see all the fresh produce, to touch it, to smell it and to taste it. The beautiful colours of these natural ingredients are the best inspiration one could hope for. I had an endless list of ideas of what I could be making - juices, soups, salads...but I wanted something green.

Green is a colour of growth, renewal, nature and freshness. It makes me feel hopeful and inspired. Even looking at a bowl of beautiful green soup or salad makes me happy. This soup is smooth and mellow. The avocado gives it perfect creaminess and the lemon adds a bit of tang to balance the flavours. 

Pea and avocado soup with watercress and snow pea sprouts
(serves 2)

300g frozen peas
500ml organic vegetable stock
50g watercress
20g snow pea sprouts
1 tsp dried marjoram
freshly ground black pepper
1/2 big avocado
1/4 lemon, juiced
extra-virgin lemon olive oil, to serve

Place the peas in a saucepan and cover with vegetable stock. Add the marjoram and freshly ground black pepper. Bring to boil and add watercress and snow pea sprouts. Simmer for a few minutes or until the peas are tender. Place the soup in a blender or a food processor with the avocado and blitz until smooth. Season with lemon juice and add vegetable stock or water if needed. Drizzle with a bit of lemon olive oil to serve.