Growing up I always dreaded the day when pea soup was served in school. I used to stir it around to cover all edges of the bowl so it looked like I had eaten some. The highlight of the pea soup day was that we always got pancakes for desert.
Today I love pea soup but I make it with frozen green peas and not the Swedish traditional yellow split pea.
I have garnished this soup with sprouts, cress and toasted coconut. I like adding some crunch to a puréed soup or I have this feeling of eating baby food. I toasted the coconut flakes with 1/2 a table spoon of maple syrup and a sprinkle of salt.
Added bonus with this soup that it only take 15 minutes to make!
Time 15 minutes
Pea, Mint and Coconut Soup
800 g peas, I use frozen petit pois
4 x spring onions
5 springs of mint, plus extra for garnish
1 lime, juiced
400 ml coconut milk
300 ml boiling water
1 vegetable stock cube
1 tbsp cold pressed virgin coconut oil
Start with boiling the kettle. Place a large saucepan on the hob with a table spoon of coconut oil.
Chop the spring onion and sauté on medium heat for 2-3 minutes. Add the peas, stock, water and coconut milk, bring to a boil then reduce the heat and simmer for 3 minutes. Any longer and the peas will loose their vibrant green.
Take the soup off the heat and add the lime juice and fresh mint. Using a hand blender, blitz the soup until smooth. Taste and add more lime and salt if needed.
Serve with some mint, sprouts (I used alfa alfa and radish sprouts), cress and maple toasted coconut flakes.