Spring Pea, Leek + Coconut Soup
(Veg, V, GF) • Serves 5
Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes
Served warm or chilled, this soup comes together beautifully with just a few highly aromatic ingredients. The rendered water from the garlic, leeks and onion is an essential ingredient in this soup. I add coconut milk to this soup for added flavor and creaminess then top it off with some freshly crushed black peppercorn, parsley and mint-infused oil, although a nice splash of good quality olive oil will always do the trick!
Ingredients Method
2 tablespoons olive oil
1 tablespoon coconut oil
3 leeks, cleaned, trimmed & thinly sliced
1 white or yellow onion, peeled & chopped
1 tablespoon salt
1 tsp black pepper
4 cloves garlic, peeled & finely chopped
4 cups frozen green peas
1/2 cup fresh parsley plus extra for garnish, leaves and tender stems
2 cups vegetable broth
1/2 cup light coconut milk
1. Heat olive oil and coconut oil in a large, 8 qt., sauce pot over medium heat.
2. Add sliced leeks and chopped onions to hot oil and season with salt and black pepper. Sauté vegetables until they are soft and translucent, about 6-8 minutes.
3. Add garlic to sauce pot and sauté until fragrant, about 4-5 minutes.
4. Add frozen peas and parsley to sauce pot. Sauté vegetables until they are soft and fully coated in oils, about 6-8 minutes.
5. Add vegetable broth and coconut milk to sauce pot. Bring soup to a boil over high heat then reduce heat to low and simmer for 20 minutes, uncovered. Turn heat off and remove sauce pot from burner. Allow soup to cool in sauce pot for 10 minutes.
4. Using an immersion blender or a stand-up mixer, blend soup until smooth. If using a stand-up mixer, blend soup in batches.
5. Serve soup in a bowl and garnish with fresh parsley, olive oil and cracked black pepper.