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The Down Under Pea, Fennel & Mint Soup By GreenChef Omid
Posted By Omid On October 6, 2010 @ 3:00 am In GreenChef Foodie Talk,Recipes / Raw,Recipes / Soups & Salads,Recipes / Vegan | 6 Comments
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne
Serves About 4
For the Soup:
2 Cups peas, shelled (fresh or frozen)
1 Bunch of dill leaves
½ Bunch of mint leaves
2 Cups young coconut milk
2 Small red radishes, thinly sliced
½ Lime, juiced
1 Shallot, finely chopped
2 Tbsp celery, finely chopped
1 Garlic clove, grated
1 Tsp of natural salt (such as Celtic, Himalayan or some of the lovely pink Murray River salt
1. Shaved fennel bulb
2. Dill & coarsely pink salt
3. Drizzle olive oil
1. Mix all the ingredients in a blender using the ‘pulse’ button, so ingredients are not fully smooth and still have some texture.
2. Assembling Your Work
3. Serve the soup chilled and garnish whichever way you like.
4. Serve immediately.
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