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Bright Peas and Coconut Cream Soup

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.


See Also

Julia Gartland
Course Appetizer


  • 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.)


  • 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.
  • 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.
  • 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.


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