Garden pea soup with coconut
Tied soup with garden peas, coconut, green herbs and spring onions.
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.
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