Go Back
–+ servings

Spring Pea Soup

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.
Author: Inger
No ratings yet
Print
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine International
Servings 6
Calories 196 kcal

Ingredients
  

  • 1 Tablespoon coconut oil or olive oil
  • 1 onion peeled and chopped
  • 2 garlic cloves or a couple fresh garlic scaoes chopped
  • 1 Tablespoon peeled grated fresh ginger
  • 4 cups vegetable or chicken broth
  • 2 tbsp fish sauce or 2 tsp anchovy paste or 2 t soy sauce or salt--more to taste.
  • 1 can full-fat coconut milk
  • 1 bunch cilantro roughly chopped, a few pieces reserved for garnish
  • 4 c snow peas or sugar snap peas or chopped pea shoots strings removed
  • Juice of 1 medium lime

Instructions
 

  • Heat oil in a large pot set over medium heat. Add chopped onions, garlic and ginger to the coconut oil. Cook until onion is tender and translucent, about 5 minutes.
  • Add broth, fish sauce or substitute, and coconut milk to the onion mixture. Bring to a simmer.
  • Add snap pears and cilantro, then cook until tender but still bright green, about 5 minutes.
  • Remove soup from heat and puree with an immersion blender until mostly smooth. Mix in lime juice.
  • Garnish if desired with reserved cilantro, lime slices or garnish of your choice.
  • Enjoy!

Notes

The more pea strings you remove the better. They tend to get wrapped around the immersion blender blade otherwise (ask me how I know :) )

Nutrition

Calories: 196kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!