"The coconut adds creaminess, while the lime and lemongrass add some tanginess to the sweet peas. We hope you will love this soup just as much as we do."
Michael & Julia
Pea & Mint Soup infused with Coconut & Lemongrass
Ingredients
- Peas, shelled, 200g
- Fresh mint, a good handful
- Onion, ½
- Ginger, chopped, 1 tbsp
- Lemongrass, 1 stalk
- Fresh garlic, 1 clove
- Sweet white miso, 2 tbsp (preferably organic, the one made with cultured rice and soy beans is gluten-free)
- Lime juice, 1 tbsp
- Water, 200ml
- Coconut milk, 100ml
- Olive oil, less than 1 tbsp
Contributed by Michael and Julia
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Serves 2 people
Instructions
-
Start by heating up a pot with a tiny bit of olive oil at the bottom (we use an atomizer).
-
When the pot is hot, add the chopped onion, garlic, lemongrass, ginger and about 1 tsp of chopped mint, and fry for a couple of minutes.
-
Add the water, and when it starts to simmer add the miso and the lime juice. Stir well.
-
When the miso is completely dissolved, add the peas (leave some out for decoration) and let it all simmer for 4-5 minutes. Add the mint and take it off the hob.
-
Blend thoroughly together with the coconut milk.
Serving Suggestion
We added some caramelised pecans and figs as topping, as well as some mint leaves. Serve hot or cold, it's delicious both ways!
Leave a comment