Asparagus Pea Soup with Tarragon and Lime – Hannah Romanowsky

Ingredients

• 2 cups diced onion
• 1 tablespoon minced garlic
• ½ cup water
• 3½ cups water
• Sea salt and black pepper, to taste
• 2 vegetable bouillon cubes
• 6 kaffir lime leaves
• 5 cups chopped asparagus (about 1 large bunch)
• 1 can coconut milk (13.5 oz)
• 2 tablespoons chopped fresh tarragon
• 1 bag frozen petite peas, thawed (16 oz)
• ¼ teaspoon white pepper