Spring Pea Soup with Coconut and Ginger 

Yields 6 cups  

 

2 tablespoons butter or ghee  

1 tablespoon coconut or olive oil  

1 leek, separated, washed and chopped crosswise 

1 shallot, minced 

1 clove garlic, minced  

1 tablespoon of freshly grated ginger  

1 bay leaf 

1 cup fresh peas  

1 cup additional mixed spring vegetables such as snow peas, zucchini, asparagus, broccoli or greens of choice 

1 1/2 cups coconut milk  

4 cups (homemade or good quality) chicken or vegetable stock  

Chopped mint, parsley, cilantro, lemon zest, and/or extra virgin olive oil (all optional) 

 

  1. Melt the butter in a large stockpot or saucepan; add the oil, and sauté leek, shallot and garlic for 10-15 minutes or until soft.  

  1. Add ginger, bay leaf, peas, and additional vegetables and cook for another 3 minutes. 

  1. Remove half of the vegetables from the pan and reserve.  

  1. Add stock and coconut milk to stockpot, bring to a boil and simmer for 5 minutes.  

  1. Remove bay leaf and puree with a hand-held blender.  

  1. Return the reserved vegetables to the pot and reheat. 

  1. Transfer soup to tureen or ladle into individual bowls. Before serving, sprinkle with herbs and lemon zest. Add a drizzle of olive oil. 

Spring Pea Soup with Coconut and Ginger

Intro paragraph