Chilled Spring Greens Soup

Four hours is chilling, not cooking.

• 1 cup frozen peas
• 8 cup mixed tender greens
• 1 item cucumber
• 0.5 item avocado
• 1 item lemon for juice and zest
• 1 cup halal vegetable broth
• 0.25 cup chopped parsley
• 0.25 cup thin radish slices, optional
• 1 tbsp chopped chives
• 0.25 cup plain halal almond milk

1. Cover peas with boiling water for one minute and drain.
2. Blend peas, greens, cucumber, avocado, lemon juice and broth until smooth. Season and refrigerate at least four hours.
3. Mix parsley, radish, chives and a little lemon zest for garnish. Stir milk into the chilled soup and garnish.

Adapted from Modern Plant Based Recipe Book, PDF p. 42.