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 minAppetizerwater, lemon juice, sugar, vinegar, cucumber, capers, dill, mayonnaise, cocktail shrimp, Dutch shrimp, smoked salmon,salmon bonbon with dill mayonnaise -
15 minAppetizeroil, fresh ginger, garlic, coconut milk, chicken broth tablet, Spinach, soy sauce, Red pepper,spicy spinach soup -
15 minAppetizeralmond shavings, butter, shallots, mixed radicchio salad, chicken stock tablets, creme fraiche,salad soup with radicchio and almonds -
15 minAppetizeranchovy fillets, dijon mustard, mayonnaise, little gem, cooked mussel meat, Croutons, Parmesan cheese, fresh chives,Fastest caesar salad with mussels
Nutrition
280Calories
Sodium9% DV220mg
Fat28% DV18g
Protein22% DV11g
Carbs4% DV13g
Fiber40% DV10g
Loved it