This refreshing spring soup is packed full of nutrition and flavour. Combines ginger, lemongrass, coconut milk, jalapenos and peas for a deliciously vegan-friendly lunch.
3 cups Fresh or Frozen Peas (if using frozen, thaw beforehand)
15 oz Full Fat Coconut Milk
½ cup Vegetable Broth
1 Large Shallot
Zest of 1 Lime
2 tsp Lemongrass Paste
½ Jalapeno
1 ½ inch piece of Fresh Ginger
½ tsp Red Pepper Flakes
1 cup Fresh Cilantro
Sea Salt and Pepper, to taste
Peat shoots and dash red pepper flakes, for garnish
1
Combine all ingredients in a blender and blend until smooth.
2
Garnish with pea shoots and red pepper flakes. Soup can be served cold, room temperature or hot depending on preference.
CategorySoupCuisineKetogenic, Ketogenic-Vegan
Ingredients
3 cups Fresh or Frozen Peas (if using frozen, thaw beforehand)
15 oz Full Fat Coconut Milk
½ cup Vegetable Broth
1 Large Shallot
Zest of 1 Lime
2 tsp Lemongrass Paste
½ Jalapeno
1 ½ inch piece of Fresh Ginger
½ tsp Red Pepper Flakes
1 cup Fresh Cilantro
Sea Salt and Pepper, to taste
Peat shoots and dash red pepper flakes, for garnish
Directions
1
Combine all ingredients in a blender and blend until smooth.
2
Garnish with pea shoots and red pepper flakes. Soup can be served cold, room temperature or hot depending on preference.