Filter
Reset
Sort ByRelevance
Rita Spangler
Garden pea soup with coconut
Tied soup with garden peas, coconut, green herbs and spring onions.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the water to a boil. In the meantime, heat a large pan with lid on medium heat.
-
Cut the spring onions fine and put them in the pan with the coconut oil. Turn the heat high and fry the onion for 2 minutes.
-
Add the frozen garden peas, the coconut milk, bouillon tablet and the boiling water.
-
Bring to the boil with the lid on the pan. Cook on a high heat for 3 minutes.
-
Remove the pan from the heat. Squeeze out the lemon.
-
Add the main part of the herbs, with stalks and all, and the lemon juice and puree the soup with a hand blender until it is super smooth.
-
Spoon the soup into deep plates, drizzle with some oil and sprinkle with the rest of the herbs.
Blogs that might be interesting
-
145 minAppetizersandwiches, crayfish, mayonnaise, egg, Louisiana gold red pepper sauce, Cajun spices, bunch onions, parsley, sunflower oil, lemon,fish cakes of crayfish (crawfish cakes) -
55 minAppetizersweet pointed peppers, salmon fillet, cod fillet, Dutch shrimp, lemon, dill, olive oil, whipped cream, cream cheese, arugula,stuffed peppers with fish and shrimps -
10 minSmall dishmayonnaise, low-fat margarine, Mango Chutney, curry paste, curry powder, lemon juice, fresh chives, flat leaf parsley,mango-mayo dip -
60 minAppetizergarlic, olive oil, maggic herb or celery, potatoes, sea salt, cream cheese with garlic, cress,garlic soup with roasted potato
Nutrition
280Calories
Sodium9% DV220mg
Fat28% DV18g
Protein22% DV11g
Carbs4% DV13g
Fiber40% DV10g
Loved it