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
-
20 minLunchsalmon fillet, fish stock, filo pastry, butter, smoked salmon, Red onion, peanut oil, sunflower oil, mustard, fresh coriander,salmon pie with coriander and mustard -
10 minAppetizerlemon, ricotta, garlic, olive oil, fresh spinach, portobello, bread crumb, Italian spices,portobello with spinach, ricotta and crusty bread crumbs -
40 minLunchchicken bouillon, lemongrass, garlic, fresh ginger, Red pepper, chicken breast, coconut milk, Brown sugar, Chestnut mushroom, Thai fish sauce, bean sprouts, coriander, lime,tom ka khai -
20 minAppetizerraw beet, olive oil, dried Italian herbs, garlic, Red onion, mixed leaf lettuce, smoked chicken fillet, sharp mustard, balsamic vinegar, olive oil,lukewarm beetroot salad with red onion
Nutrition
280Calories
Sodium9% DV220mg
Fat28% DV18g
Protein22% DV11g
Carbs4% DV13g
Fiber40% DV10g
Loved it