Summer Pea, Mint & Avocado Soup With Quinoa
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1L unsweetened almond milk
- 50grams quinoa
- 2 avocados
- 500grams frozen peas
- 20grams mint, chopped
Nutrition per serving
1390kJ / 332Cal
1390 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
11.4grams
Fat
18.4grams
Carbs
24.5grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Rinse the quinoa under running water, drain, and place in a lidded saucepan. Cover with 250ml of water and bring to the boil.
Step 2 of 4
Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until almost all the liquid has been absorbed and the quinoa is fluffy. Remove from the heat, drain any remaining water, and set aside to cool.
Step 3 of 4
Scoop out the flesh from the avocados and place in a food processor. Add the peas, mint, and half the milk, and pulse until smooth. Then add the remaining milk and pulse until fully blended.
Step 4 of 4
Divide the soup equally between 4 soup bowls. Top with equal quantities of the cooled quinoa. Garnish with some mint and serve immediately.
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