So easy to prepare. A warming, nourishing bowl of green goodness
Beautiful flavours combine with awesome nutrition to make a keeper of a recipe!
The avocado here gives a lovely plant-based creaminess. This recipe is fuss-free and versatile. The soup is delicious as it is, but if you’d like to add spices or herbs, it’s a great base for many different flavour journeys.
We eat loads of pea soups, a myriad varieties, they are one of Jane’s favourites. You might think avocado in a soup is a little weird. It’s not. It’s delicious. The first time I had avocado in soups was in Mexico City and it works! I love avocado in anything and kale is something I just worship.
All Hail Kale!!!
I like sorrel too
It’s that time of year, the ‘hunger gap’ veg farmers call it, but we still have lots of edible ‘weeds’ on offer in Wales. Nettles, sorrel, dandelions, chickweed, clover, wild garlic, burdock, even Japanese Knotweed is tasty!…. So much free food to forage! Even on your one a day, government sanctioned stroll, you might see some of these edibles growing.
We will be harvesting our first nettles and dandelions soon, they’ve been slow to grow this year. But the sorrel is sprouting up all over the place, with it’s lovely, sharp flavour (like fresh green apple) it goes well in a salad of mixed leaves and makes a very punchy pesto!
We spoke to our friends last night on Zoom, which is something we’re really enjoying. We went to Sicily together last year (I will share the pictures for that trip one day!) and before we met, they stayed in a house with mushrooms growing from the floor! That’s surely another level free food. Foraging mushrooms indoors!
We can’t believe all this sunshine we’re having! It’s so beautiful sitting outside and eating. I don’t think I’ve seen a Spring like this in the UK. The plants are loving it, flowers blooming everywhere and our seedlings are doing well, almost ready to plant out. I’ve got the veg patch prepared, using a no dig method this year, we’ll see how that goes. The soil is looking and smelling great. I’ve been using some compost I cooked 3 years ago. Nice and mature!
We’ve also just planted some new trees in the back garden. Elder, Field Maple, Silver Birch, Rowan, Hawthorn and Wild Cherry. They seem to be settling in nicely. With all this sunshine, the trees are filled with blossom (much of it being eaten by the sparrows, why do they do that?!) so we’re hoping for a bumper fruit harvest this autumn. Finger and chopsticks crossed!
I was just out in the garden checking on the new trees (we had some winds last night) and a Peregrine Falcon leaped out of one of the bushes!! Which doesn’t happen very often. It seemed to be gathering twigs. I’m noticing more bird life around here at the minute. We have a couple of resident buzzards that float around us and stone chat is a new addition to the party. I love watching the wrens ducking and diving in the dry stone walls. But having said all that, that Peregrine experience was a bit special!
Cooking is a refuge for me and at the end, WE EAT!
We hope you’re all holding up out there in these strange and challenging times. Our diet can offer us much support and fortitude. Soups like this are perking us up no end. I think with this isolation thing, it’s making me more grounded and connected to where I am. I sometimes have one eye on the next big travel overseas and projects for the future. Now, with all my cooking gigs and retreats etc cancelled, I can just chill here with nature and see it changing. Beginning to notice more and appreciate everything I’ve got. Both the small and big stuff. Have you felt this too? The important things in life have been brought into sharp perspective; good health, love, family, friends, freedom, SOUP!!
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Frozen avocados is sold in many supermarkets and great to have on standby in the freezer for soups, smoothies, a quick guac! attack. It’s also much cheaper bought frozen (for reasons unknown). No frozen avocado? Fresh is also fine, just add it at the end with the kale.
Use any greens you have, but kale is my favourite.
Pea, Avocado and Kale Soup – Vegan
The Bits – For 4 Bowls
2 small onions (sliced)
425g frozen green/garden peas
150g frozen avocado
1.25ltr warm vegetable stock
1 tbs coconut oil
Fresh herbs like sorrel, basil, mint, parsley
In a large saucepan, warm the oil on medium high heat and add the onion. Cook for 10 minutes, until nicely golden. This gives a flavourful base for the soup.
Add the vegetable stock to the pan, bring to a boil and add the peas and avocado. Cook for 3 minutes.
Add the kale to the pan and cook for 2 minutes. Until vibrantly green.
Take off the heat and blend with a stick blender until creamy. Taste and season with salt.
Top with fresh herbs, nuts and seeds. Enjoy!!
If you like this recipe HERE are loads more of our soup recipes
KALE. Is the king, the queen, the jack and the joker all combined! It’s nutritionally sound, probably the most nutritionally dense food on the planet. Loaded with vitamin A, K, C, B1 (Thiamine), fibre and lots of minerals like iron and calcium.
It’s rich in anti-oxidants and could help lower cholesterol, cancer and is anti-inflammatory. Kale even has some Omega 3 fats tucked away it it’s gorgeous greenery.
It’s actually a member of the cabbage family.
Beautiful to behold! I love eating the weeds, a kind of revenge. My mom used to make a great sorrel soup which I make sometimes in spring. I also make a nettle soup which is the best revenge since I’ve been stung so many times!