Bright Peas and Coconut Cream Soup

This soup is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients.

I doctored it up just barely, but it was exactly what I needed. It uses those frozen peas I always have in my fridge, and made me feel a little more “awake” after eating it. Bright foods for fighting seasonal depression? I’ll take it.

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• Author: Julia Gartland

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Ingredients

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• 1 tablespoon coconut oil
• 1 bunch of green scallions (chopped (green and white parts))
• 1 shallot (minced)
• 1 celery stalk (finely chopped)
• 2 lbs. frozen green peas
• 1 15oz. can of coconut milk
• 1 tablespoon white or yellow miso
• 1 1/2 teaspoons sea salt
• 1 bunch of fresh cilantro (roughly chopped (stems, too!))
• 1 bunch of fresh basil (roughly chopped (stems, too))
• 1 lemon
• Extra virgin olive oil (to serve)
• Freshly ground pepper (to serve)
• Microgreens (to serve (opt.))

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Instructions

1. In a large saucepan, heat coconut oil over medium high heat. Once pan is hot, add scallions, shallots and celery. Cook, stirring often, for 3-4 minutes or until ingredients have softened.
2. Then, add frozen peas, coconut milk, miso, salt and 3 cups of filtered water. Bring mixture to a boil, then reduce to a simmer for 5 minutes.
3. Remove from heat. Stir in all herbs and the zest + juice of 1 lemon. Transfer mixture to vitamix/blender and puree until smooth. (*If you have an immersion blender, use it here and dirty one less dish.) Once soup is smooth, divide amongst bowls. Top with freshly ground pepper, micro greens and a drizzle of olive oil.

• Category: Appetizer