This green soup celebrates spring with delicious and healthy ingredients! Foodin green lentils make a great protein rich addition to the soup and Foodin coconut milk gives lovely creaminess.  


1 onion 
1 clove of garlic 
500 g asparagus – save some for decoration 
200 g frozen peas – save some for decoration 
~1,5 dl Foodin green lentils 
1 tbsp Foodin Extra Virgin olive oil 
1 tsp Foodin Provence herbs 
8 dl vegetable broth (8 dl water with 1,5 vegetable broth cube) 
2 dl Foodin coconut milk 
¼ tsp Foodin chili powder 
¼ tsp Foodin black pepper 
2 tbsp Foodin lemon juice 
about ½ tsp or to taste Foodin Himalayan fine crystal salt 

For serving: fresh herbs such as cilantro, nut and seed bread 


Chop the onions and garlic. Cut the hard parts of the asparagus off and chop the rest into two to three pieces. Let the peas thaw in a bowl and rinse and drain the green lentils. 

Sautee the onions and garlic in oil in a sauce pan. Add the provence herbs and lentils and cook for a few minutes stirring every now and then. 

Pour the vegetable broth in the pan and let simmer on low heat with the lid on for about 20 minutes. 

Add the chopped asparagus and peas and bring to a soft boil. Place the lid on again and let simmer for another 15 minutes or until the asparagus and lentils are soft. 

If you’re saving a few asparagus pieces for decoration you can cook them in oil now. Season with a bit of salt. 

Add the Foodin coconut milk, the spices and lemon juice to the soup. With an immersion blender, blend everything until the soup is smooth. Taste and add salt if needed. 

Decorate the soup with asparagus, peas and fresh herbs. 

Tip: You can also use broccoli in place of asparagus. 

Tip: Try this nutritious and delicious Nut and seed bread with the soup! 

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