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. 
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant pea and coconut cream soup is a refreshing and flavorful dish, perfect for a light appetizer or a comforting meal.
Ingredients
- 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.))
Instructions
- In a large saucepan, heat the coconut oil over medium-high heat. Once the pan is hot, add the chopped scallions, minced shallot, and finely chopped celery. Cook, stirring often, for 3-4 minutes or until the ingredients have softened.
- Add the frozen green peas to the saucepan and stir to combine with the other ingredients.
- Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peas are tender and the flavors have melded together.
- Remove the saucepan from the heat and let it cool slightly. Then, using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Season the soup with salt, pepper, and fresh lime juice to taste. Stir well to combine.
- Reheat the soup gently if needed and serve hot, garnished with additional chopped scallions if desired.
Notes
For a creamier texture, use full-fat coconut milk. Adjust the lime juice to your taste for a brighter flavor. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 14
- Carbohydrates: 30
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Frequently Asked Questions
Can I use fresh peas instead of frozen for the Bright Peas and Coconut Cream Soup?
Yes, you can use fresh peas, but they may require a bit longer to cook until tender compared to frozen peas.
How can I enhance the flavor of the coconut cream in the soup?
You can add a pinch of salt or a squeeze of lime juice to the coconut cream to enhance its flavor and complement the sweetness of the peas.
What is the best way to blend the soup for a smooth consistency?
Using an immersion blender is ideal for blending the soup directly in the pot, but you can also transfer it to a countertop blender in batches for a creamy texture.
