How long does chilled avocado and pea soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze chilled avocado and pea soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make chilled avocado and pea soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chilled avocado and pea soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chilled avocado and pea soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.1K Views 10 years ago

Chilled Avocado and Pea Soup
[Vegan]

LC By: Lindsay Cotter

Author Bio

Lindsay Cotter from Cotter Crunch is a gluten-free nutrition specialist and wife to a former... Read More

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Avocado
Peas

Chilled Avocado and Pea Soup [Vegan]

2-3

Dairy Free

This chilled pea soup will leave you feeling refreshed and nourished. It's raw, creamy from avocado, and refreshing because it has basil and it's served chilled. When the days are hot and you want an easy meal that won't leave you feeling heavy, this soup is pure perfection.

Ingredients You Need for Chilled Avocado and Pea Soup [Vegan]

10 ounces fresh or frozen green peas
1 medium avocado
1/3 cup artichoke heart Halves (about 2 hearts)
1 garlic clove
2 basil leaves
1/2 cup purified water
1/2 cup almond or coconut milk
1/4 teaspoon each sea salt and black pepper
1/2 teaspoon red chili pepper (ore chili pepper flakes)

For the Topping:

Coconut cream
Chili sauce
Cracked pepper
A drizzle of olive oil

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How to Prepare Chilled Avocado and Pea Soup [Vegan]

Peel the avocado and remove the core. Place all ingredients minus the topping in a blender.
Blend on medium-high for 2-3 minutes until a creamy texture is formed.
Feel free to thin it out with extra milk or water.
Spoon into bowls and drizzle with chili sauce/olive oil/ and a touch of coconut cream, if desired.
Garnish with cracked pepper and extra basil.

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