This homemade coconut green pea soup is a very filling, wholesome soup made with just a few ingredients.
It can be eaten as a full meal, especially if you serve it with delicious coconut roti (traditional Sri-Lankan coconut flat bread)

I like making this soup with fresh green peas, but you can also use rehydrated green peas.
If you do so wash, clean and then soak the peas for 2 hours prior to cooking.

This soup is especially nice in the winter, because it’s pretty thick and leaves you full for a long time.
Many countries in Europe have their own variation of green pea soup which is traditionally served during cold times.

 

So cozy up by the fire place with your loved one(s) and share a bowl of this coco-pea soup!

 

 

Homemade vegan coconut green pea soup

 

 

Instructions

Ingredients:

1 small onion
2 cloves garlic
3 tbsp celery root
2 bay leaves

1 tbsp coconut oil

400 gram fresh green peas

5 cups water
1/2 can coconut milk

Himalaya salt
ground black pepper

sunflower seeds
garden cress
beetroot powder (optional)

 

Coconut pea soup with coconut roti

 

 

Method:

Chop the onion and garlic into small pieces

Fry them very lightly in a table spoon of coconut oil; first the onion and then the garlic.
Keep stirring meanwhile.

Add the sliced celery and fry it

Briefly fry 2 bay leaves, make sure that they don’t burn

Put in the green peas and add 5 cups of water

Cover the pan and let it simmer for 30 min

Blend in the food processor until smooth

Add 1/2 can of coconut milk and blend again

Add Himalaya salt & ground black pepper to taste

Reheat the soup briefly to serving temperature

Top with sunflower seeds, garden cress, a dash of beetroot powder (optional) and some coconut milk.

Instead of serving bread with your soup, try coconut roti instead, it goes great with it.

 

Enjoy!

 

More soup recipes:

Broccoli coconut cream soup

Coconut lemongrass soup

Cauliflower coconut soup

Roasted beet soup

Sweet potato lentil soup with red chilli

 

 

Vegan coconut cream green pea soup