Wild Thyme – Spring Pea Soup



  • 3 cups fresh shelled peas or 20 ounce bag of frozen peas
  • 2 cups chicken stock or vegetable stock
  • 1 cup chopped sweet onion
  • ⅓ cup fresh mint, chopped
  • ⅓ cup fresh parsley, chopped
  • ¼ cup fresh chives, chopped (for garnish)
  • 2 tablespoons coconut oil
  • 1 can of coconut cream
  • 2 TBSP fresh lemon juice
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper


- Advertisement -
  1. In a large saucepan add the coconut oil and onion, cook over medium-low heat for 5 to 10 minutes, until softened.
  2. Add the stock and water and increase the heat to allow the mixture to come to a boil.
  3. Add the peas and cook for 3 to 5 minutes (very quick cooking), until the peas are tender. If you’re using frozen peas it will only take 2-3 minutes.
  4. Taking the pot off of the heat, add in fresh herbs, salt, pepper, and adjust for seasonings.
  5. Add the coconut cream and lemon juice.
  6. Next, pour half of the mixture into the blender (or divide the mixture in thirds) and puree/blend a little at a time until the entire mixture is creamy. Or better yet, use an immersion blender and save yourself the mess!
  7. Garnish with fresh cut chives.
  8. Enjoy!