A lovely summer soup, elegant, delicious and versatile. You can easily serve it warm too, for chillier nights year round.
For Cleanse, Gut and Refresh
makes 2 cups (serves 1)
prep + cooking time: 30 minutes
2 tablespoons coconut oil
1 yellow onion (about 1 cup), dice small
1 cup fresh or frozen peas, plus a few extra for garnish
½ cup cashew cheese
juice of 1 lemon
sea salt, to taste
¾ cups water, more as needed to thin to desired consistency
a few pieces of sliced chives
If using fresh peas, first blanch in salted water.
Remove, by hand, the peas from the pod while bringing 4 cups of salted water to a simmer. Drop in the peas and cook for 2-3 minutes then ladle into a bowl of ice water to stop the cooking. Once cool, drain well and set aside.
If using frozen, thaw them and use as is.
Heat a heavy bottomed skillet over medium-high heat.
Melt the coconut oil and while it’s melting, chop the onions.
Add the onions to the pan and cook, allowing to brown, stirring occasionally to prevent sticking or burning.
Continue for 8-10 minutes until the onions turn a deep rich brown color.
Scoop the onions into a bowl and cool to room temperature.
Once cooled, place the onions, peas, cashew cheese, lemon, and 1 teaspoon of sea salt into a blender along with 3/4 cup of cold water.
Blend on high, adding more water as needed until thin and creamy. Taste, add more salt as needed.
Serve chilled with chopped chives.