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
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.