I had chilled spring pea soup at a winery recently (always 6 feet apart from other customers of corse). It was great, but it certainly wasn't vegan. I decided to incorporate coconut, which changed the flavor profile quite a bit, then I made all sorts of other replacements. So, I reference Food + Wine, but it's really an entirely different soup.
Serves: 4 | Time: 30 min + chill time
Ingredients
Soup
2 celery ribs, thinly sliced
1 onion, thinly sliced
3 green onions, thinly sliced
2 garlic cloves, minced
4-5 cups veggie broth (homemade to reduce sodium)
S&P, to taste
20 oz frozen #peas
1/4 cup cilantro leaves
1 tbsp dried Thai basil
1 cup full fat coconut milk (chill ahead of time to thicken)
Coconut Bacon Garnish
1 cup large, unsweetened coconut flakes (not regular shredded coconut)
1 tbsp coconut aminos
1 tbsp liquid smoke
2 tsp maple syrup
Additional Optional Garnish
Thai Basil
Fresh cilantro
Instructions
Soup
Heat EVO in a large pot over medium. Add celery, onion, and green onions and cook for 6 minutes. Add garlic and cook a minute more. Add veggie broth, S&P. Bring to a boil and cook another 8 minutes. Add peas and cook another 3 minutes. Turn the burner off. Add cilantro, Thai basil, and coconut milk.
Either transfer to a blend or use an immersion blender to mix until smooth.Put in the fridge until ready to serve. I made my soup a day in advance and had it for lunch with the coconut bacon, which I made day of.
Coconut Bacon Garnish
Before you enjoy your chilled soup, add some excitement to the dish by cooking some coconut bacon.
Preheat oven to 350F.
Line a large, rimmed baking sheet with parchment paper or with a silpat
Measure the coconut flakes out onto the baking sheet. Drizzle the with aminos, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer.
Bake on the top rack for 12 minutes, flipping or stirring halfway, until flakes are mostly dry and turning golden on the edges.
Remove from the oven, and sprinkle on your chilled soup. Enjoy!