Chilled Pea & Avocado Soup with Dilmah Moringa, Chilli, Coco & Cardamom
Chilled Pea & Avocado Soup with Dilmah Moringa, Chilli, Coco & Cardamom
Arana by Dilmah blends 3000 years of Sri LankanAyurvedic wisdom with ethically sourced, plant-based ingredients.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 slice of stale, rustic bread
- 2 tbsp water
- 500g fresh peas (or frozen, defrosted)
- 2 garlic cloves, peeled
- 1 cucumber, peeled & roughly chopped
- 2 ripe avocados, peeled, halved & destoned
- 50g pea shoots, plus extra to serve
- Small bunch mint, leaves picked
- Small bunch parsley, stalks trimmed
- 8 Dilmah Moringa, Chilli, Cocoa & Cardamom tea bags
- 600mL vegetable stock or water
- Salt & pepper, to taste
- Sherry vinegar, to taste
- Plain yoghurt, extra-virgin olive oil & crusty bread, to serve
Method
- Heat the vegetable stock or water until just below boiling. Add the tea bags and let them infuse for 10 mins. Remove and chill the stock or water.
- Place the bread and water in a bowl and leave it to soften.
- If using fresh peas, blanch the peas in boiling water for 3 mins. Quickly drain and run the peas under cold water. Skip this step if using defrosted frozen peas.
- Place the wet bread, peas, garlic, cucumber, avocados, shoots, chillies, herbs, stock or water in a blender and blitz until smooth. Season and add the vinegar.
- Chill for 30 mins.
- Serve with Dilmah Arana Detox infusion.
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