This vividly hued coconut green pea soup is a good choice when you want a warming vegan bowlful quickly. Featuring frozen green peas and coconut milk, it’s practically ready when you are.
This vividly hued coconut green pea soup is a good choice when you want a warming vegan bowlful quickly. This isn’t one of those soups that needs to simmer for a long time. In fact, the less cooking the better, since you want the color to stay nice and green.
Green peas, an inexpensive frozen veggie packed with flavor and vitamins, make a flavorful soup base. A hint of coconut milk makes it luscious, and with fresh herbs, ginger, and lime, the soup takes on a bit of a Thai flavor.
Complete the meal: Speaking of Thai, this is a fantastic first course to serve with Thai-style main dishes. Here are some ideas:
- Stir-Fried Pineapple Coconut Rice
- Peanut Satay Soba Noodles with Coconut
- Thai-Flavored Tossed Salad with Peanut Dressing
Quick Coconut Green Pea Soup
This vividly hued coconut green pea soup is a good choice when you want a warming vegan bowlful in short order.
- 1 tablespoon olive or other vegetable oil
- 1 large or 2 medium onions, chopped
- 2 cloves garlic, minced
- Two 16-ounce bags frozen green peas, thawed
- 1 vegetable bouillon cube
- 1/4 cup chopped parsley or cilantro, plus more for garnish if desired
- 2 scallions, chopped, plus more for garnish if desired
- 2 cups water, plus more, as needed
- Juice of 1 lime
- 2 to 3 teaspoons great fresh or squeeze-bottle ginger
- 14-ounce can light coconut milk (set aside a little for garnish, if desired)
- Salt and freshly ground pepper to taste
- Sriracha or other hot seasoning to taste, optional
- Heat the oil in a soup pot. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and beginning to turn light brown.
- Combine the sautéed onion mixture with 1 1/2 packages of the peas (reserve the rest), bouillon cube, parsley, and scallions in a blender with 2 cups water. Process until very smoothly pureed. Or, you can puree this mixture right in the soup pot with an immersion blender, though the result will be a bit less smooth.
- If you used a blender, transfer the mixture back to the soup pot and add the ginger and coconut milk.
- Add the reserved peas and bring to a simmer over medium heat, stirring occasionally, but don’t let the mixture boil. Adjust the consistency with a little more water if too thick.
- Season with salt and pepper. Add a little hot seasoning if you’d like — don’t overdo it, as you can always pass it around.
- Serve at once. Garnish each serving with a little parsley or cilantro and a drizzle of coconut milk if you’ve set them aside.
If you like this soup, you might also enjoy this summery version …
Cold Green Pea and Cucumber Soup
Photos: New Africa/Bigstock
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