Creamy pea and mint soup with coconut

Creamy pea and mint soup with coconut: a delicate recipe with young peas, fresh mint, coconut milk and stock – mild, velvety and quick to cook.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 240 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 22 g

Ingredients

• 400 g young peas
• 1 onion
• 1 clove of garlic
• 600 ml vegetable stock
• 100 ml coconut milk
• 1 tbsp olive oil
• 1 bunch of mint
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Peel the onion and garlic, chop them roughly and cook them gently in olive oil over a low heat until soft, translucent and fragrant.
2. Add the peas and cook them briefly with the onion and garlic so the flavours come together.
3. Pour in the vegetable stock, bring to the boil and simmer over a medium heat until the peas are soft.
4. Take the pan off the heat, stir in the mint leaves and coconut milk and blend everything very finely until the soup is creamy.
5. Season with sea salt, black pepper and a little lime juice, if you like. If it seems too thick, stir in a little more stock.
6. Ladle into bowls and serve with a few drops of coconut milk or a little finely chopped mint.

Good to know

This soup is quiet, fresh and really comforting. It tastes light but still has depth. On long days especially, it's on the table in no time.

Swaps

Coconut milk → cashew butter with water (usually a little more protein) | Mint → parsley (provides vitamin K, among other things) | Peas → green beans (similarly vegetable-forward, with fibre)

Allergens

The recipe is naturally gluten-free, may contain celery depending on the stock and contains coconut if you use classic coconut milk; season mildly for children, and during pregnancy make sure the fresh mint is well washed and the stock is of safe quality.

Dairy-free recipes