Prep: 20 minutes; Cook: 20 minutes.Lutein and zeaxanthin, the carotenoids found in most green fruits and veggies may lower your risk of heart disease and skin cancer. 

Melissa Roberts

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Andrew McCaul

Recipe Summary

Yield:
Makes 4 servings (serving size: 1 1/2 cups soup, 1 teaspoon herb oil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).

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  • In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).

  • Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.

Nutrition Facts

191 calories; fat 8.9g; saturated fat 1.2g; mono fat 5.8g; poly fat 1.1g; protein 7g; carbohydrates 22g; fiber 7g; cholesterol 1mg; iron 0mg; sodium 276mg; calcium 0mg.
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