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!
Coconut green pea soup
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
ground black pepper
beetroot powder (optional)
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, bring to a boil and then 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.
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