Vegan Cream of Pea Soup

    35 minutes

    This pea soup is made with coconut milk which gives it a slight Asian flair. You can find keffir lime leaves in most supermarkets.

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    Serves: 4 

    • 1 tablespoon olive oil, or vegan margarine
    • 1/2 white onion, halved and thinly sliced
    • 2 keffir lime leaves
    • 4-5 sprigs fresh mint
    • salt, to taste
    • 50ml white wine
    • 400ml coconut milk
    • 200g frozen peas

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the olive oil or margarine in a saucepan and saute onion until translucent. Add the lime leaves, mint and salt and fry 1-2 minutes over medium heat, stirring. Deglaze with the wine and let simmer 5-10 minutes.
    2. Add coconut milk and bring to a simmer. Add peas, taste for salt and return to a simmer.
    3. Puree soup with an inversion blender until very smooth, then pass through a sieve and return to the saucepan to reheat.

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