Meals in Minutes- Gluten-Free, Soup, Vegetarian

Spring Pea & Broccoli Soup (Gluten Free)
1 tablespoon Coconut oil
¼ cup Shallots, minced
2 cups Vegetable stock, unsalted
2 cups Water
½ cup Dry white wine
1 cup Cashews, soaked overnight or
a minimum of 8 hours
4 cups Broccoli florets
2 cups Peas Cooked (Frozen or canned)
Large handful Fresh oregano, chopped roughly
1 teaspoon Maple syrup
1 teaspoon Ground coriander
2 teaspoons Sea salt
½ teaspoon Black pepper
Yogurt (optional)
Per Serving Size (1 cup): 
Calories: 112
Fat: 6 grams
Saturated fat: 2 grams 
Sodium: 7 milligrams
Carbohydrate: 9 grams
Fiber: 2.1 grams
Protein: 4 grams
Number of servings: 4

Heat large soup-pot on low burner, add coconut oil when hot. Add the shallots, cook 3-5 minutes, until they become glassy and start to brown, stir frequently. Add vegetable stock, water, wine, cashews, and broccoli florets then cook on low heat 20 minutes. Broccoli to be fork-tender. Add peas, oregano, maple syrup, and coriander. Cook 2 minutes more, then cut off heat. Cool 5 minutes before blending. Blender set on low to start- pulse the soup. As soup begins to blend and thicken, gradually blend on high. Move to higher setting only when soup is mostly blended. When soup is creamy and uniform in texture, add salt and pepper. Serve topped with swirls of yogurt.

*Recipe from Will Frolic for Food