Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
2 tablespoons olive oil
½ cup  sweet onions	Washed, trimmed, peeled and diced.
4 cups reduced vegetable stock
1 pound frozen sweet peas, (reserve a few for garnish)
3 cups fresh baby spinach leaves	Washed and trimmed
½ cup fresh mint leaves (reserve some for garnish)	Washed and trimmed
1 large avocados	Washed, peeled and seeds removed
2 tablespoons fresh lemon juice
1/4 teaspoon salt
¼ teaspoon ground black pepper.
1 cup plain Greek yogurt, for garnish

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add onions. Cook until translucent.
3	Add stock and bring to a boil. Add peas and cook just until tender, 4- 6 minutes. Remove from heat. Stir in spinach and mint. Cool slightly.
4	Stir in avocado and lemon juice. Puree soup in a blender in batches until very smooth. Season with salt and pepper. Chill until cold, about 4 hours. Serve Cold. Top with peas, mint and yogurt.