A refreshing, creamy summer soup packed with herbs, healthy fats, and mineral rich Broth Masters bone broth. Perfect for warm weather, Memorial Day gatherings, or a light, nutrient protein dense lunch.
Inspired by Rainbow Plant life
INGREDIENTS:
- 2 cups fresh peas, or frozen peas (thawed)
- 2 medium large ripe avocados
- 2 tablespoons extra virgin olive oil
- 1 serrano pepper, stem removed and sliced in half
- 1 medium shallot, peeled and halved
- 1 medium English cucmber, roughly chopped
- 1 cup fresh cilantro
- 1 cup fresh mint
- 4 tablespoons freshly squeezed lime juice
- 1 1/2- 2 cups Broth Masters bone broth
- 1/2 cup full fat coconut milk
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
INSTRUCTIONS:
- Bring a saucepan of water to a boil and prepare a bowl of ice water. Add the fresh peas and blanch for 60 seconds. Immediately transfer to the ice bath to cool, then drain. If using frozen peas, simply thaw them.
- Add the peas, avocado flesh, olive oil, serrano pepper, shallot, cucumber, cilantro, mint, lime juice, 1 1/2 cups Broth Masters bone broth, and coconut milk to a blender.
- Blend until completely smooth and creamy. If the soup is too thick, add more broth until desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve immediately or chill before serving. Best enjoyed the same day!