Velvety pea soup

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250 g fresh or frozen peas

50 gr. leek

25 gr. Parmesan cheese

30 gr. Evo oil

125 ml. low-fat yogurt

150 gr. asparagus

50 gr. Organic Matt Coconut Vegetable Drink

25 gr. fresh coconut

25 gr. mixed seeds

50 gr. vegetable broth


gold dust

Salt and pepper to taste.


Stew the julienne-cut leek in a saucepan with a little EVO oil for 10 minutes on low heat.

Add the peas and cover them with Matt’s Organic Coconut Vegetable Drink and vegetable broth. Allow to cook for about 20 minutes.

Off the heat, add grated Parmesan cheese, season with salt and pepper, and blend with an immersion blender, inserting two ice cubes to maintain the deep green color of peas.

Separately, cut the asparagus in half lengthwise and roast it in a nonstick pan for 2 minutes to keep it crisp.

Toast the mixed seeds in the same way.

Clean fresh coconut and with a peeler cut very thin slices and place them in ice and water.

Stretch the low-fat yogurt with a little Coconut Organic Matt Vegetable Drink.


Serve, in a soup plate, pouring the pea cream on the bottom of the plate, lay the roasted asparagus, garnish with the yogurt cream, various seeds, elderflower and gold dust.

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