This refreshing pea soup is a delicious way to celebrate spring! Made with fresh peas, a touch of coconut milk, and zesty herbs, it's full of flavor and perfect with a crusty piece of bread.
- 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)
- ½ cup fresh mint leaves, roughly chopped and packed
- ½ cup fresh parsley, roughly chopped
- ½ cup chopped scallions
- 2 tablespoons lemon juice, plus more to taste
- Salt and pepper, to taste
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Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the onion and cook it for about 5 minutes, stirring occasionally, until soft and translucent.
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Add the garlic and continue cooking for about 1 minute, until very fragrant.
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Stir in the broth, coconut milk, and peas. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer until the peas are tender and bright green, about 7 minutes.
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Remove the pot from heat. Stir in the mint, parsley and scallions. Continue stirring until the herbs are fully wilted.
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Begin transferring the soup to a food processor or blender in batches, blending until smooth.
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Return the soup to the pot and reheat it if necessary.
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Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.