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Avocado, pea and mint soup

This is a vibrant, fresh soup that’s packed full of nutrients. For a light lunch, serve with some soft-boiled eggs or with grilled chicken/fish. Top with some sheep’s yoghurt and some toasted seeds and nuts for extra protein. Keep refrigerated in a dark glass jar to make sure the soup doesn’t discolour, it will keep for 2 days. Serves 4 as a starter.


200g frozen peas, defrosted

2 very ripe avocadoes, flesh scooped out (260g)

120g cucumber, cut into rough chunks

2 tbsp olive oil

5g mint

2g dill

2g parsley

1 lemon; 1½ tsp zest and 1½ tbsp juice  

80g sheep’s yoghurt

1 tbsp chopped dill leaves (or any other herb for garnish)

Salt and black pepper


Put the first 7 ingredients in a blender with the lemon zest, ¾ tsp of salt and 400 ml of cold filtered water. Blitz to form a very smooth soup. Serve with a spoonful of sheep’s yoghurt, a drizzle of the lemon juice and olive oil and a good grind of black pepper. Sprinkle over some fresh herbs and some toasted seeds or nuts if you like, also.

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