Green Pea and Coconut Soup

This cozy and satisfying soup is both, gluten-free and vegan. If you prefer, you could substitute the olive oil with butter and the coconut milk with fresh cream and it would taste just as good. This simple, delicious recipe can be made with either fresh or frozen peas in a stovetop or electric pressure cooker. The beauty of this soup is that it can be served either hot or chilled depending upon the weather.

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Recipe

Green Pea and COCONUT Soup

(Makes 4 servings)

Ingredients

1 1/2 tbsp olive oil
1 medium sized red onion, finely chopped
2 spring onions, chopped (optional)
1 medium sized potato, peeled and cubed
2 cups shelled green peas (fresh or frozen)
3 cups vegetable stock (can be substituted with 2 bouillon cubes + three cups hot water)
1/3 cup canned coconut milk
Salt and black pepper to taste
1/4 tsp freshly grated nutmeg

Method

In a (stovetop or electric) pressure cooker, heat the olive oil and fry the onions until soft.

Add the diced potato and the peas. Stir fry for about 5-7 minutes.

Stir in the vegetable stock and bring the mixture to a boil. Cover and pressure cook until the peas are tender.

Once cool, blend into a smooth purée and strain. Season to taste with salt, freshly cracked black pepper and freshly grated nutmeg.

Return the soup to the pan and bring it to a boil over medium heat. Lower the heat and stir in the coconut milk. Simmer gently for 5 minutes (do not boil as the coconut milk may split).

Ladle the soup into bowls and serve hot with any toppings of your choice.