It’s beginning to be that dreary time of Winter where it feels like the beginning of the end. After getting back from LA over the holidays, I arrived to 20-something degree weather, and the last few days couldn't have been more dreary. It’s easy to feel like spending all day on the couch or eating a banana for dinner is not out of the realm of possibilities. I’m fighting my “dreary” feelings by blasting myself with brightness, in food more than feelings, but I’m working on both.
This soup, from Anna Jones’ new book, is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients. I doctored it up just barely, but it was exactly what I needed. It uses those frozen peas I always have in my fridge, and made me feel a little more “awake” after eating it. Bright foods for fighting seasonal depression ? I’ll take it.
Bright Green Pea & Coconut Soup (Gluten-free, Vegan) Serves 4-6
- 1 tablespoon coconut oil
- 1 bunch of green scallions, chopped (green and white parts)
- 1 shallot, minced
- 1 celery stalk, finely chopped
- 2lbs. frozen green peas
- 1 (15oz.) can of coconut milk
- 1 tablespoon white or yellow miso
- 1 1/2 teaspoons sea salt
- 1 bunch of fresh cilantro, roughly chopped (stems, too!)
- 1 bunch of fresh basil, roughly chopped (stems, too)
- 1 lemon
- Extra virgin olive oil, to serve
- Freshly ground pepper, to serve
- Microgreens, to serve (opt.)
In a large saucepan, heat coconut oil over medium high heat. Once pan is hot, add scallions, shallots and celery. Cook, stirring often, for 3-4 minutes or until ingredients have softened.
Then, add frozen peas, coconut milk, miso, salt and 3 cups of filtered water. Bring mixture to a boil, then reduce to a simmer for 5 minutes.
Remove from heat. Stir in all herbs and the zest + juice of 1 lemon. Transfer mixture to vitamix/blender and puree until smooth. (*If you have an immersion blender, use it here and dirty one less dish.) Once soup is smooth, divide amongst bowls. Top with freshly ground pepper, micro greens and a drizzle of olive oil.