Pantry Pea and Dill Soup
Ingredients
- Knob of coconut oil or ghee
- 2 medium yellow onions
- Fine sea salt
- 3 garlic cloves
- 16 oz / 500 g frozen green peas
- 3 cups / 750 ml hot vegetable broth
- 1 Tbsp. dried dill
- Zest 1 lemon
- 1 Tbsp. freshly squeezed lemon juice, plus more as needed
- Cold-pressed olive oil , for serving
Directions
- In a medium saucepan, heat the coconut oil over medium heat. Add the onions and a pinch of salt. Cook until the onions have softened, about 5 minutes. Add the garlic and stir, cooking for 2 minutes more.
- Add the peas and vegetable broth. Cook just until the peas are bright green and no longer frozen, 1 to 2 minutes only.
- Quickly but carefully ladle the soup into a blender. Add the dill, lemon zest, and juice. Blend on high until completely smooth. Taste and adjust the seasoning, if necessary.
- Transfer the soup to a sauce pan and heat until hot. Serve with a drizzle of olive oil.
Notes
Serves 4
