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Creamy Green Pea Soup with Coconut
This green pea soup with coconut from Anna Jones is so easy and mind-blowingly delicious. This recipe is vegan and gluten-free and is a show-stopper.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 to 6
Ingredients
- 1 teaspoon virgin coconut oil
- 1 cup finely chopped green onions (1 bunch, white and green parts)
- 3 cups vegetable broth
- 1 (14-oz/400ml) can full-fat coconut milk (shake, then pour)
- 2 lbs (1kg) frozen green peas, defrosted
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/2 cup basil, plus more to serve
- 1/2 cup cilantro, plus more to serve
- 3 tablespoons fresh lemon juice, plus more to taste
- Extra-virgin olive oil, to serve
Instructions
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In a large saucepan over high heat, warm the coconut oil and sauté the green onions for about 2 minutes until softened.
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Add the broth, coconut milk, peas, and salt, bring to a boil, put the lid on, and simmer for 2 minutes.
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Take off the heat, stir in the herbs and lemon juice, and allow to cool slightly.
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Transfer the soup in batches to your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
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Return to the pot, and tweak lemon juice and salt to taste.
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Serve with a drizzle of olive oil and a sprinkle of fresh herbs.
Recipe Notes
Recipe from from A Modern Way to Cook by Anna Jones, copyright © 2016. Published by Ten Speed Press, an imprint of Random House LLC.
Photo by Trent Lanz; styling by Alicia Buszczak