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Rita Spangler
Garden pea soup with coconut
Tied soup with garden peas, coconut, green herbs and spring onions.
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Ingredients
Directions
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Bring the water to a boil. In the meantime, heat a large pan with lid on medium heat.
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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.
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Add the frozen garden peas, the coconut milk, bouillon tablet and the boiling water.
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Bring to the boil with the lid on the pan. Cook on a high heat for 3 minutes.
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Remove the pan from the heat. Squeeze out the lemon.
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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.
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Spoon the soup into deep plates, drizzle with some oil and sprinkle with the rest of the herbs.
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Nutrition
280Calories
Sodium9% DV220mg
Fat28% DV18g
Protein22% DV11g
Carbs4% DV13g
Fiber40% DV10g
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