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  • 2 Tablespoons butter
  • 1 Medium sweet onion, chopped
  • 4 Cups vegetable stock
  • 10 Ounces frozen sweet peas
  • 2 Cups baby spinach
  • ½ Cup mint leaves
  • 2 Avocados, chopped
  • 1/3 Cup lemon juice
  • Salt and pepper



  1. In a large pot melt the butter. Then add the chopped onions and sauté for a few minutes.
  2. Add vegetable stock to the onions and bring to a boil.
  3. Once at a boil reduce heat to a simmer. Add the sweet peas and cook for about four minutes or until tender.
  4. Remove from heat and stir in the spinach and mint leaves.
  5. Allow to cool and stir in avocado and lemon juice.
  6. Puree mixture with an immersion blender until smooth and season with salt and pepper to taste.
  7. Chill soup before serving.