• 2-6 oz. bags frozen peas
  • 1 large ripe avocado
  • 1 large white onion
  • 1/2 c. of sesame tahini
  • 6-10 cloves garlic
  • 3 tbsp. olive oil
  • 2 1/2 tsp. pink Himalayan salt
  • 2 bay leaves
  • optional:
  • 1 strip kelp
  • cooked bacon

You either love it or hate it…and hate is a strong word when referring to a sweet pea. I love Split Pea Soup and my mom often made a big pot of it when we were kids!

However, I totally understand those who loathe pea soup; perhaps for it’s blah green color and thick texture that may be a challenge to stomach.

Good news for those loathers, my soup is creamy smooth with a palatable pleasure of flavors, as well as, the color has more life to it then the traditional blah pea soup!

My recipe might look like an imposter to our traditional Split Pea Soup, but frankly, I am happy as a pea in a pod {I know its a clam in her shell but humor me} because it really has that split pea flavor!

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I had bought this big jar of Brad’s Organic Sesame Tahini and have been daydreaming how I might use it.  I have used tahini in a few recipes like my Chicken with Tahini Chive Dressing and love the flavor and texture it lends to my dressings and soups!  With the chilly 60 degree weather {wink} we have had the past few days in Florida, soup was on the menu.

Normally, I like to add some type of extra plant based protein in my soups to make them a well balanced meal, like hemp seeds, except after tasting this soup and figuring out the math it was perfect in every way.  It has about 8 grams of protein in a cup and good fats from the avocado and tahini!  After I ate my first bowl I was pleasantly surprised how satisfied and filled I was!

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I had to use Brad’s Organic Tahini bottle with the adorable vintage baby on top as a prop because it just made me smile! Just so you know, I don’t work for Brad but I personally love their brand! Check them out, they have all kinds of organic products and it is nice to support a family owned company.

Avocado Pea Soup {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-12

Ingredients
  • 2-6 oz. bags frozen peas
  • 1 large ripe avocado
  • 1 large white onion
  • ½ c. of sesame tahini
  • 6-10 cloves garlic
  • 3 tbsp. olive oil
  • 2½ tsp. pink Himalayan salt
  • 2 bay leaves
  • pepper to taste
  • optional:
  • 1 strip kelp
  • cooked bacon

Instructions
  1. In a 4 quart pot fill with water half way {2 quarts} and bring to a boil.
  2. Chop onion, garlic and add to water. Add bay leaves, peas and let boil for 5 minutes.
  3. Add olive oil, salt, pepper and kelp. Reduce heat to a low simmer for 10 minutes.
  4. Turn heat off and cover. Add tahini and cut avocado.
  5. Take out the bay leaves and if using kelp strip you can leave it or take it out.
  6. In a strong blender or Vita mix add soup in batches and puree’ until creamy smooth.
  7. Add back to pot and use more pepper and salt to taste.

Notes
I like using frozen peas as I know they are fresher and void of preservatives or other icky ingredients. The beauty of this soup is it fool proof…if it is too thick for your liking add a bit more water or some coconut milk. If you miss the ham flavor add crispy bacon! If you eat dairy, sour cream is delicious too! If you would like more plant based protein add ½ cup of hemp seeds! Adding kelp just adds more nutrients like iodine to this soup. You can puree’ the strip in the blender or take it out it doesn’t change the flavor. Please use organic when you can.

With a Spoonful of Avocado & Pea Soup,

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