Avocado Pea Soup {paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 8-12
  • 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
  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.
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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/avocado-pea-soup-paleo-dairy-gluten-free/