This soup is amazing. It is quite unexpected how tasty it actually is, and how easy. Good warm or cold, full of flavor, packed with healing ingredients and just all around wonderful…make it already!
Spring Pea & Coconut Soup with Ginger
2 cups organic frozen peas
1 medium organic cucumber
1 can coconut full fat milk
1 cup veggie broth or coconut water
1 inch piece of ginger, rough ends removed
3 large garlic cloves
A large hand full of cilantro or mint
1 small Thai chili or a few slices of a jalapeño (optional)
Juice of 1/2 lemon or lime
A dash of honey*
1 Tablespoon liquid amino acids, soy sauce, fish sauce or a good pinch of salt
1 cup cherry or grape tomatoes, sliced in half
1/2 medium avocado, diced
1/2 cup peas, thawed
6-8 mint leaves, chiffonade
1 Tablespoon olive oil
A good squeeze of lemon
Salt to taste
Makes about 6 servings
Place all ingredients in your VitaMix and blend on low and gradually increase to high. If you would like to serve it warm then blend for 5-7 minutes until steam is escaping the hole in the lid. Taste to adjust seasoning. It should be a nice blend of fresh, sweet, spicy, tart and salty.
Mix all ingredients for the salsa in a small bowl. Pour the soup into soup bowls and gently place some salsa in the middle of the bowl. Drizzle with a little olive oil if desired and serve!
Tips & Notes~
To make this lighter you can substitute the coconut milk for 1 cup of coconut water.
*If you use coconut water you may not need the honey as it is quite sweet.