I know it looks like baby food, but it's quite tasty.
Source: Cotter Crunch | Serves: 4 | Time: 30 min + chill time
Change: onion powder instead of onion
1 ¾ cups to 2 cups water
12 oz fresh or frozen green #peas
⅓ cup artichoke hearts (canned or from jar)
1 medium #avocado
1 tbsp onion powder
1 garlic clove or 2 tesapoons minced
3–4 fresh basil leaves
½ cup coconut milk/cream
¼ ground black pepper
½ teaspoon red pepper flakes (reduce for less spicy version)
Salt, to taste
Add pinch of sea salt and water or broth to a saucepan. Stir to combine and bring to a boil. Add peas and artichoke and cook, stirring occasionally, until peas are tender, about 2 -3 minutes. Reduce to medium low to low heat.
Peel avocado and remove pit.
Place pea soup mixture in a blender and add in avocado, garlic, basil, coconut cream, black pepper, and chili flakes.
Blend on medium to medium-high for 2-3 minutes until creamy texture is formed.
Place soup back into pot. Add salt and pepper to taste and stir until combined. Serve warm or allow soup to chill in fridge for 30 minutes.
Spoon into bowls and drizzle with infused oil/and a touch of cream if desired.