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Ingredients
US|METRIC
4 SERVINGS
- 2 cups fresh peas (shelled, I used English shelling peas)
- 2 ripe avocados (medium-large)
- 2 Tbsp. extra virgin olive oil (good-quality)
- 1 serrano pepper (stem removed and sliced in half, de-seed for a mild version, but I think the seeds are key for bringing some interest to this soup, and it’s not overly spicy)
- 1 medium shallot (peeled and chopped in half)
- 1 English cucumber (medium, very roughly chopped)
- 1 cup fresh cilantro (you can use the leaves and tender stems)
- 3 Tbsp. freshly squeezed lime juice (plus more to taste)
- 2 cups water (360 – 480 mL, plus more as needed)
- 1/2 cup full fat coconut milk (plus more as needed, you can use lite coconut milk, or for a non-coconut milk, try unsweetened oat milk)
- kosher salt
- freshly cracked black pepper
- fresh cilantro leaves (optional)
- peas (optional)
- hemp seeds (optional)
- cucumber (optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol |
Sodium230mg10% |
Potassium1080mg31% |
Protein9g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber14g56% |
Sugars10g |
Vitamin A35% |
Vitamin C100% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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