Avocado Pea Soup with Herb Oil

Health Staff
Updated
Prep: 20 minutes; Cook: 20 minutes.Lutein and zeaxanthin, the carotenoids found in most green fruits and veggies may lower your risk of heart disease and skin cancer.

Ingredients

  • 3 chopped fresh flat-leaf parsley

  • 3 olive oil

  • 1/4 chopped fresh tarragon, divided, plus more leaves for garnish

  • 2 medium shallots, chopped

  • 2 low-sodium vegetable broth

  • 2 1/2 frozen peas

  • 1 ripe avocado (8 ounces), peeled and pitted

  • 1/2 plain fat-free yogurt

  • 1/4 kosher salt

  • 1/4 freshly ground black pepper

Directions

  1. In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).

Directions

  1. Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).

Directions

  1. Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.

Yields: Makes 4 servings (serving size: 1 1/2 cups soup, 1 teaspoon herb oil)