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Creamy Pea Soup with Avocado and Apple Salsa

An excerpt and recipe from Meredith Cochran's The 7-Day Bone Broth Diet Plan: Healing Bone Broth Recipes to Boost Health and Promote Weight Loss.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes, Soup
Cuisine: Healthy
Keyword: alkaline, bone broth, soup
Servings: 4 servings
Calories: 473kcal
Author: Hello Glow
Cost: $15

Equipment

  • Dutch oven
  • Immersion blender
  • Mixing bowl

Ingredients

For the soup:

  • 2 tablespoons ghee
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion chopped
  • 3 celery stalks diced
  • 1 white potato peeled and diced Kosher salt
  • 3 cups frozen peas thawed
  • 5 cups Chicken Bone Broth
  • 2 ⁄3 cup full-fat coconut milk
  • Freshly ground black pepper

For the salsa:

  • 2 large Granny Smith apples peeled, cored, and diced
  • 1 large ripe avocado halved, pitted, peeled, and diced
  • Juice of 1 lime
  • 1 ⁄2 teaspoon kosher salt
  • 1 ⁄4 teaspoon freshly ground black pepper

To serve:

  • Balsamic vinegar
  • Red pepper akes
  • 1 large handful arugula leaves
  • 1 handful baby spinach
  • Several fresh dill sprigs
  • 1 lime cut into wedges
  • Extra-virgin olive oil

Instructions

To make the soup:

  • In a large Dutch oven set over medium heat, melt the ghee with the oil. Add the onion, celery, potato, and a pinch of salt. Cook, stirring frequently, until the vegetables so en, 6 to 8 minutes. Stir in the peas and broth, and bring to a boil. Once boiling, reduce to a gentle simmer and partially cover with a lid.
  • Cook for 5 minutes. Remove about ½ cup of peas before stirring in the coconut milk.
  • Purée the soup with an immersion blender or in a food processor, working in batches as needed.
  • Return the reserved peas to the soup and season with salt and pepper.

To make the salsa:

  • In a mixing bowl, stir together the apples, avocado, lime juice, salt, and pepper.

To serve:

  • Ladle the soup into warm bowls. Drizzle with some balsamic vinegar and top with red pepper flakes, arugula leaves, spinach, dill, lime wedges, the prepared salsa, and a drizzle of extra-virgin olive oil.

Notes

Store leftovers in the refrigerator for up to 3 days. 

Nutrition

Calories: 473kcal | Carbohydrates: 42g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Fiber: 12g | Sugar: 18g