Sunchoke Pea Soup

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Yield: 2 portions

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Blend Jerusalem artichokes and sugar snap peas into this refreshing savory soup, and it will put you in the mood for spring right away. And if you have a garden, don’t forget to leave a bit of both vegetables for planting this spring as well!

  • 1 cup sugar snap peas, in pods or shelled
  • 2 cups sunchokes, with the skin on
  • 2 cups water
  • 1 avocado, peeled and pit removed
  • 2 ½ Tbs. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander seeds
  • 1 tsp. Celtic sea salt, or to taste
  • Ground flax seed for garnishing
  • Carrots, sunchokes , pea pods, or fresh herbs for garnishing
Combine all the ingredients (minus the garnishes) in a high-speed blender, and blend until smooth, adjusting the seasonings to taste. Serve garnished with ground flax seeds and vegetables or herbs.