Creamy Sweet Pea Soup Puree with Cashews*

1 tablespoon avocado oil
1 large onion, cut julienne
2 stalks celery, chopped
1 leek, cleaned and chopped
1 clove garlic, peeled and chopped or 2 garlic chopped scapes can be substituted if available
1/2 cup raw cashews, coarsely chopped
1 teaspoon dark brown sugar
1/4 teaspoon crushed red pepper flakes or to taste
2 cups water or more for desired consistency
1 pound frozen peas or pea pods, thawed
1 tablespoon lemon juice
OPTIONAL: salt and ground black pepper, as desired
2 tablespoons fresh chives, snipped
Meets MetFit guidelines.

In a medium saucepan warm oil over medium-low heat. Add onions and celery, saute until soft, 5 to 7 minutes. Add leeks and continue to saute an additional 10 minutes, stirring and keeping the heat low to avoid scorching the leeks. Add garlic, cashews, sugar, pepper flakes, water and peas. Bring the mixture to a boil, lower the heat to a simmer and partially cover. Cook for 10 minutes or until all of the veggies are very soft.
Allow mixture to cool a little and ladle it into a blender in two batches, with half of the peas in each batch and puree until smooth. Stir in lemon juice. Taste and add salt and pepper, as desired, and add more water if a thinner consistency is desired. Reheat gently if warm soup is desired or refrigerate if serving chilled. Ladle into 4 soup bowls and garnish with fresh chives and serve.
Serving Ideas: This soup would make a satisfying lunch accompanied with a tossed salad. Or a smaller portion, 1/3 of a cup, makes a delicious appetizer!

Nutrition Information