Green Pea And Coconut Soup
For a really speedy soup 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 saucepan. Cast iron is ideal as it conducts the heat evenly, so even though you are cooking quickly, it’s less likely that your soup will catch on the bottom. Of course use what you have, but a good deep heavy-bottomed saucepan is a great investment. If you don’t have spring onions, a normal onion will do fine – you may just need to cook it for a little longer.
- A bunch of spring onions
- 1 tsp coconut oil
- 1 kg frozen peas
- 400 mL can coconut milk
- 1 tbsp vegetable stock powder, or ½ stock cube
- Bunch of basil or coriander (or a mixture of both)
- 1 lemon
- Extra virgin olive oil, to serve
- Fill and boil a kettle and get all your ingredients and equipment together. Put a large soup pan, one that has a lid, on a medium heat to warm up.
- Chop the spring onions quite finely and put into the pan with the coconut oil. Turn up the heat to its highest and cook for 2 minutes, until softened. Add the peas to the pan with the coconut milk, the stock powder or cube and 750 mL of boiling water, then put a lid on and bring to the boil. Once boiling, simmer, still on a high heat, for 2 to 3 minutes.
- Take off the heat. Add most of the herbs, stalks and all, and the juice of the lemon and use a stick blender to blitz the soup until super-smooth. Serve ladled into bowls with a little olive oil and the rest of the green herbs.