“No More Winter Blues!” Avocado Pea Soup With Pumpkin Seed Parsley Pesto
Does anyone get the winter blues?
This time of the year in the northern hemisphere where the mornings are still dark and unwelcoming.
The floor of my bedroom is still uncomfortably chilly and it has been many months since the glories of summer.
This Past Sunday was a classic example when I woke up relatively positive then a negative wall hit me!
You know when your friend asks you how you are and that simple question somehow seems to turn on the tap of tears that you try to push back!
So to annihilate these blues I try and do a couple of these things that put some spring back in my step.
- Get outside no matter what the weather and breath in that air! I like to jog but if you’re not into exercise just take a light stroll
- Have a hot shower that I finish with a refreshing blast of cold water!
Yes, it’s a wonderful rush that gets your body and senses alive!!!
I just started this recently and I am hooked makes me feel amazing - Take some time to enjoy doing nothing! Yes take some time to rest
- Don’t eat junk it makes you feel like junk
- Eat this amazing avo pea soup with gorgeous pesto gives you some warmth with a taste of spring
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Ingredients
Avocado Pea Soup
- 2 Medium Onions chopped
- 3 Cloves of garlic chopped
- 2 Green Chillies chopped
- 3 Tbsp White wine vinegar
- 300 g Frozen peas (2 cups)
- 1000 ml water (4 cups)
- 2 Handfuls of Kale
- 1 Avocado
- 1 tsp sea salt
Pumpkin Seed Parsley Pesto
- Large handful of parsley (20g)
- 1/4 cup toasted pumpkin seeds (40g)
- 1 garlic clove
- 1/2 Avocado
- 1/2 lime juiced
- 60 ml olive oil (1/4 cup)
- 60 ml water (1/4 cup)
- Pinch of sea salt
Ingredients
Avocado Pea Soup
Pumpkin Seed Parsley Pesto
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Instructions
Soup Method
- Fry onions, garlic, and chillies until lightly cooked (5 minutes) in a small amount of oil
- Add vinegar, if you don’t have any use white wine
- Add water and frozen peas and bring to a boil then lower heat and allow to cook
- This allows all the ingredients to cook together to make a more flavourful soup
- Add kale and cook for only a few minutes
- Add salt don’t skip this step or the soup won’t taste great
- Then blend the soup with the avocado
- Taste the soup, if you feel it’s lacking a little I add a squeeze of lemon or more salt and pepper.
Pesto Method
- Blend parsley, pumpkin seeds, avocado and garlic to a paste in the food processor
- Then add everything else and blend until smooth
- Serve soup hot with pesto drizzled and more pumpkin seeds for a crunch
