Select Page

1 Tbsp. extra-virgin organic coconut oil

3/4 cup finely chopped spring or green onions (can substitute leek or sweet onion)

3 cups low-sodium vegetable broth (we like Pacific brand)

1/3 cup plain coconut yogurt

2 Tbsp. minced fresh chives

2 Tbsp. minced fresh mint

1 Tbsp. fresh-squeezed lemon juice

1 small clove garlic, minced

1 lb. shelled fresh English peas (or frozen organic)

Sea salt and fresh ground pepper to taste

1/4 cup canned organic coconut milk (Thai Kitchen is good)

**Optional: Pea shoots (sprouts) for garnish


Saute onion with coconut oil in a soup pot over medium heat for 3-4 minutes until softened. Add broth and simmer for 8-10 minutes.

Mix together yogurt, chives, mint, lemon juice and garlic in a bowl and set aside.

Add peas, salt and pepper to broth and simmer another 3-4 minutes.

Using an immersion blender, food processor or regular blender, puree soup until very smooth.

Mix in coconut cream over low heat. Adjust seasonings. Serve each bowl with a generous dollop of the yogurt mixture. If using sprouts, drop a few on top of each bowl.