Cold Avocado and Green Pea Soup with Dill
Our dietitians' favouriteA creamy soup with a refreshing taste to cool you down in a heat wave.
- Prep: 15 min
Ingredients
- 2 cups (500 mL) frozen green peas or fresh peas pods removed
- 2 cups (500 mL) vegetable or chicken stock
- Flesh of 2 avocados cut in large cubes
- 1 cup (250 mL) plain yogurt 0 or 2%
- 4 tsp (20 mL) fresh dill minced
- Salt and pepper to taste
- 1 tbsp (15 mL) snipped chives
- 1 lime quartered
- Dill sprigs
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Preparation
If the peas are fresh, blanch in boiling water for 3 minutes. Refresh in a bowl of iced water then drain. If the peas are frozen, use as is.
Place the peas, stock, avocado flesh, yogurt and dill in the blender. Pulse until smooth. Add salt and pepper to taste. Refrigerate for a few hours or serve immediately in chilled glasses or bowls. Sprinkle with chives and garnish with dill sprigs. Serve with lime quarters.
Tips
This soup tastes better the same day, so avoid making more than you need. It can be stored in a resealable container for up to 12 hours without losing its flavour. Be sure to lay plastic wrap directly on the surface of the soup first to prevent it from browning.
The lime quarters are not just garnish; adding lime juice when serving prevents the soup from changing colour.
Top each portion with a small dollop of plain yogurt when serving.
Remplacer l’aneth par de la menthe pour un potage encore plus rafraîchissant.
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Nutritional information
Per serving| Energy: | 173 Calories |
| Protein: | 7 g |
| Carbohydrate: | 15 g |
| Fat: | 11 g |
| Fibre: | 6.6 g |
| Sodium: | 292 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 100 mg |
| Folate: | |
| Magnesium: | |
| Pantothenic Acid: | |
| Vitamin C: |
