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  • Author: Julia Gartland


  • 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.))


  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
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