A lovely, refreshing soup that’s just as good served cold as it is hot. Don’t be scared off by the coconut milk – it doesn’t add much coconut flavour, just a lovely creaminess!
Prep time: ~45 minutes
- 1 large onion, diced.
- 3 cloves garlic, crushed/minced.
- 2 tbsp olive oil.
- 3 stalks celery, diced.
- 500 g frozen peas (let defrost before adding to the soup).
- Zest and juice of 1 lemon (save a bit of the zest for garnish).
- 2 cans coconut milk.
- 4 cups vegetable stock/water.
- 1 large bunch tarragon, finely chopped (save a few leaves for garnish).
- Salt and pepper, to taste.
Heat a large pot over medium heat with the olive oil in the bottom. Once the oil is nice and hot, add in the onion and garlic.
Fry them off until soft and fragrant, then add the celery. Cook until the celery has softened and the onions and garlic have begun to caramelize slightly.
Next, add in all of the peas, the lemon juice and zest, the coconut milk, and vegetable stock.
Bring the whole thing up to a boil, then toss in the tarragon. Reduce the heat and allow to simmer for 10-15 minutes. Season well with salt and pepper.
Puree the soup, strain if desired, and serve with a little extra lemon zest and tarragon as a garnish.