Raw Chilled Pea & Coconut Soup with Tarragon

By • June 19, 2014 0 Comments

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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
  1. Put all the ingredients in a good blender and atomize. Chill thoroughly and serve cold.

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