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Author Notes: This soup will easily save the world. It's simple, quick, raw, vegan, gluten-free, dairy-free - and delicious. —Tobi @ brag&butter
Makes 0.5 l
- 2 cups very young fresh snap peas
- 150 milliliters coconut cream
- 100 milliliters water
- 1 spring onion
- 1 clove garlic
- 2 sprigs fresh tarragon
- 30 milliliters extra virgin olive oil
- 1/2 untreated lemon, zest & juice
- 1 tablespoon apple cider vinegar
- cayenne pepper, to taste
- sea salt, to taste
- Put all the ingredients in a good blender and atomize. Chill thoroughly and serve cold.