Today’s recipe from San-J is a nice soup:
Sweet Pea & Matcha Soup
Recipe by Carol Kicinski
1 Tablespoon Olive oil
3 large Shallots, minced
4 cups Gluten free vegetable broth
4 cups (20 ounces) Frozen green peas, thawed
1 Tablespoon San-J Tamari Soy Sauce
1 ¼ teaspoons Matcha – divided
1 Ripe avocado, cut in half and pitted
Juice of 1 lime (about 2 tablespoons)
½ cup Fresh mint leaves, plus more for garnish if desired
¼ cup Heavy cream
½ cup Pomegranate seeds
In a Dutch oven or stock pot, heat the olive oil over medium heat. Add the shallots and cook until soft but not browned, about 2 minutes. Add the vegetable broth, peas, San-J Tamari Soy Sauce, and 1 teaspoon matcha. Raise heat and bring to a boil. Cook for 2 – 3 minutes or until the peas are heated through.
Pour the mixture into a blender or food processor, scoop in the flesh of the avocado, add the lime juice and ½ cup mint leaves. Process until smooth. (You may need to process the soup in batches.) Can be made up to a day ahead at this point and stored covered in the refrigerator.
Before serving, lightly whip the cream with ¼ teaspoon matcha.
Soup can be served hot or cold. If serving hot, reheat gently over medium heat. Ladle soup into soup bowls, drizzle with the match cream and top with 1 tablespoon of pomegranate seeds and sprigs of mint if desired.