Spring Pea Soup

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Adapted from my amazing aunt and chef extraordinaire Carol Cotner Thompson!

can be served hot or cold

  • 4 shallots, thinly sliced

  • 2 tbsp coconut oil

  • 2 cups fresh shelled spring peas (or frozen)

  • 2 cups cauliflower, cut into small florets

  • 3 cups vegetable stock (4 cups if serving cold)

  • small handful of mint leaves, about eight

  • 1 cup of coconut milk (or a couple dollops of Anita’s coconut yogurt)

  • Salt and pepper to taste

  • 1 tbsp lime juice, if serving cold

In a large pot, sweat shallots in coconut oil until soft. Add peas, cauliflower, and stock, simmer for 30 minutes. Add mint and coconut milk, then blend smooth (in a blender, not a food processor). Season with salt and pepper. Serve topped with mint + enjoy!

Simple Vegetable Broth (for this soup)

  • 1 tablespoon coconut oil

  • 2 carrots, large dice

  • 2 celery ribs, large dice

  • 1 onion, large dice

  • 1 stalk lemon grass, cut into ½ inch segments

In a large pot, sweat the vegetables in oil. Add one quart of water. Simmer for one hour. Strain.

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.  Follow her blog on Instagram @cleanfooddirtycity.