Cold Peas, Mint and Avocado Soup.

I am quite jealous of raw vegans. Eating all that vibrant, colourful, living food. Cheerfully munching on carrot sticks and sipping on their alien green wheatgrass shot. I’m going to tell you a little secret: I don’t like most raw vegetables. I. Just. Don’t. 

I’m always drooling all over Emily’s photos at This Rawsome Vegan Life and have even tried a few of her recipes; they’re all delicious! Most of them anyway. Once I tried one of her raw soups, which looked so gorgeous. I thought ‘I’ll finally be one of those people, drinking a blend of raw vegetables, check out my glow, y’all!’ but I hated it. My tastebuds just wouldn’t have it. 


I refused to throw in the towel. Just because one recipe didn’t work for me didn’t mean raw foods were off the menu. I’ve learnt to simply trust my palate and eat whatever feels and tastes best for me. 


Last week I had a little bit of fresh mint left lying round in my kitchen and my mind suddenly jumped back to that raw soup. What if I gave it another shot? This time I would choose my favourite ingredients to see if I liked them raw just as much as I liked them hot. 

Granted, frozen peas are not raw. (I believe that the usual process is to blanch them before freezing them, but if you could get your hands on a few cups of raw peas, go you!) But avocados are, and the mint is raw, too. So it’s a kinda raw soup. For me, the raw food fiend, I find that good enough.


Little bit of advice: do not eat your soup without a plate underneath the bowl, on the pice of fabric you use a backdrop for your photoshoot. Bad idea. Food will inevitably be spilled. 


On the other hand, it is a most delicious idea to slater some hummus and fresh avocado slices on your toast and then dip in the soup. Double avocado goodness. 



Serves two
Prep time: 5 minutes

Ingredients:
1 big handful of spinach
200g frozen peas (3 cups)
500ml hot or warm water (2 cups)
1/2 avocado
1 tbsp fresh mint, stalks removed (a very small handful, add more if you want a very minty taste)

Instructions:
Blend all ingredients in a blender or food processor. Serve with rye toast or a big beautiful chunk of sourdough and a dollop of hummus.



6 thoughts on “Cold Peas, Mint and Avocado Soup.

  1. Cold soup is still one of those unconquered frontiers for me – I think they look divine but the idea of cold soup still seems so unusual to me.

    I do really like the look of green soup though 🙂

    Martina

    Like

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