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
-
25 minAppetizercelery, pineapple, cashew nut, Mango Chutney, mayonnaise, curry powder, smoked chicken fillet, baguette, bread,salad with smoked chicken and pineapple -
20 minLuncharugula, fresh mixed herbs, parsley, basil, chervil, thyme, orange pepper, yellow bell pepper, smoked chicken fillet, lemon juice, mustard, olive oil, fresh coriander,herb salad with smoked chicken -
30 minAppetizerradish, radish, mustard, extra virgin olive oil, walnut oil, White wine vinegar, liquid honey, salted macadamia nuts, baking bacon,spicy rettich salad -
15 minAppetizerChestnut mushroom, chives, parsley, basil, mustard, lemon, mild olive oil,salad of mushrooms and fresh herbs
Nutrition
280Calories
Sodium9% DV220mg
Fat28% DV18g
Protein22% DV11g
Carbs4% DV13g
Fiber40% DV10g
Loved it