Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon dried thyme
- 5 cups frozen peas slightly thawed
- 1 can 13.5 ounces coconut milk
- 2 cups vegetable broth
- 3 tablespoons grated Parmesan cheese
- Kosher salt to taste
- Black pepper to taste
- Fresh herbs for garnish chopped (such as dill, mint, or basil)
Instructions
- Heat butter in a large pot over medium heat. Add diced onion and sauté until softened. Add minced garlic, fresh dill, and dried thyme; sauté for another minute.
- Add the slightly thawed peas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes.
- Use an immersion blender to purée the soup directly in the pot until smooth. Add more broth to thin it if needed, then stir in the Parmesan cheese. Season with salt and black pepper to taste.
- Reheat the soup if necessary, then ladle into bowls. Garnish with fresh herbs and more black pepper if desired.