Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 3 cups vegetable broth ((plus more, as needed))
  • 1 cup full-fat coconut milk
  • 6 cups shelled fresh peas ((about 2 pounds))
  • 1/2 cup fresh mint leaves, (roughly chopped and packed)
  • 1/2 cup fresh parsley, (roughly chopped)
  • 1/2 cup chopped scallions
  • 2 tablespoons lemon juice, (plus more to taste)
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the onion and cook it for about 5 minutes, stirring occasionally, until soft and translucent.
  • Add the garlic and continue cooking for about 1 minute, until very fragrant.
  • Stir in the broth, coconut milk, and peas. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer until the peas are tender and bright green, about 7 minutes.
  • Remove the pot from heat. Stir in the mint, parsley and scallions. Continue stirring until the herbs are fully wilted.
  • Begin transferring the soup to a food processor or blender in batches, blending until smooth.
  • Return the soup to the pot and reheat it if necessary.
  • Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.