Pea and Coconut Soup

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Anna Jones
Pea and Coconut Soup
“When I am hungry, impatient and have nothing in the fridge, this vegan soup is the recipe I turn to. To be really speedy, the pan you use is important; a small, deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide one – cast iron is ideal. If you don’t have spring onions, a normal onion will do fine; you may just need to cook it for a little longer.” – Anna Jones
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1 bunch spring onions
  • 1 tsp coconut or olive oil
  • 1kg frozen peas
  • 1 × 400ml tin coconut milk, reserving a little of the cream on top for drizzling
  • 1 tbsp vegetable stock powder, or ½ stock cube
  • 1 large bunch basil
  • 1 lemon
  • Extra-virgin olive oil

  • Method

  • 1
    Fill and boil a kettle and begin to get all your ingredients and equipment together, ready to go.
  • 2
    Place a Le Creuset 24cm Round Casserole with its lid on, over a low to medium heat.
  • 3
    Chop the spring onions quite finely and put them into the pan with the coconut oil and cook for 4 minutes, until softened.
  • 4
    Add the peas to the pan with the coconut milk, the stock powder or cube and 750ml of boiling water, then put the lid on and bring to the boil.
  • 5
    Once boiling, simmer, still on a medium heat for 6 minutes until the peas are cooked.
  • 6
    Take off the heat. Add most of the basil, stalks and all, and the juice of the lemon and use a stick blender to blitz the soup until super-smooth.
  • 7
    Serve ladled into bowls with a little olive oil and the rest of the basil.
  • 8
    Drizzle over the reserved coconut cream and loosely stir through the soup.