Fresh Pea and Watercress Soup | Heather Carey

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 large shallot, chopped
• salt and pepper, to taste
• 2 tablespoons oat flour
• 1 1/2 cups vegetable stock
• 1 1/2 cups unsweetened almond milk or soy milk
• 4 cups of fresh shelled peas or 2 16-ounce bags frozen peas, thawed
• 1 small bunch watercress, leaves only, chopped coarse
• 1/2 cup chopped parsley
• 1/4 cup plain greek yogurt, optional