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.
- 1 tablespoon coconut oil
- 1 bunch of green scallions, chopped (green and white parts)
- 1 shallot, minced
- 1 celery stalk, finely chopped
- 2lbs. frozen green peas
- 1 (15oz.) can of coconut milk
- 1 tablespoon white or yellow miso
- 1½ 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.