1 can marrowfat peas, 3 avocados, 2 tablespoons vanilla yoghurt, parsley, 1/2 pint vegetable stock, avocado oil.
This soup is thick and velvety and amazingly comforting to eat - a definite winter favourite.
1) Pour the can of marrowfat peas into a pan and simmer for 5 minutes, strain the peas from the juice and put the juice back into the pan along with the half pint of vegetable stock and stir through.
2) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse the avocado in the blender along with 2 tablespoons of Rachel's organic vanilla yoghurt (this may sound strange but trust me, it works!)
3) Add the peas into the blender and blitz through until they have been fully incorporated, then pass the pea, avocado and yoghurt mix through a sieve and back into the pan. This removes the shells from the peas and gives the soup that wonderful smooth, moussy texture.
4) Simmer on a low heat for a further 5 minutes and then serve, sprinkled with parsley and a dollop of yoghurt.