Chilled Avocado, Pea and Basil Soup

Serves 4


  • 6 spring onions, trimmed and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1 large, ripe avocado, peeled and de-stoned
  • 375g (2 ½ cups) peas, frozen works best
  • 1 large bunch basil, leaves only
  • Sea salt and black pepper, to taste
  • 1 tbsp lemon juice


  1. Add all the prepared ingredients to a high speed blender and season well.
  2. Slowly process the ingredients at first, and then increase the speed, adding cold water with the motor running to achieve your desired thickness. Blend until very smooth.
  3. Taste to check the seasoning and transfer to the fridge until you are ready to serve. This soup is best eaten on the same day.

Per 100g Calories: 283, Carbohydrates: 34.0g, Sugars: 1.7g, Fat: 9.4g, Saturates: 5.2g, Protein: 14.0g, Salt: 1.4g

Taken from May 2018 (Issue 38) Vegan Life Magazine

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