A vibrant, naturally creamy soup made with green peas, herbs, and coconut milk for a smooth and comforting plant-based meal.

1 tablespoon olive oil

1/2 yellow onion, diced

3 cloves garlic, minced

1/3 cup chopped fresh parsley

1 tablespoon chopped fresh dill (plus extra for garnish)

5 cups frozen green peas, slightly thawed

1 (13.5-ounce) can light coconut milk

2 to 3 cups vegetable broth (use 2 cups for thicker soup)

Salt and black pepper, to taste

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1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally.

2. Stir in the minced garlic, parsley, and dill. Cook for another minute until fragrant.

3. Add the peas, coconut milk, and vegetable broth. Bring the mixture to a boil over high heat.

4. Reduce the heat to medium and let it simmer for 6 to 8 minutes, stirring occasionally.

5. Use an immersion blender to puree the soup directly in the pot, or transfer to a countertop blender in batches and blend until smooth.

6. Season with salt and black pepper as desired. If needed, return the soup to the pot and reheat on low.

7. Serve warm, garnished with additional fresh dill and a sprinkle of black pepper.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.