The rich and creamy Broccoli, Pea and Coconut Soup is perfect for those chilly nights, especially when you want to get dinner on the table in minutes. Let us know what you think. Cook until the rice has absorbed the water and is done, about 15 minutes. https://www.simplehealthykitchen.com/curried-yellow-split-pea-soup This creamy Chickpea Coconut Tomato Soup is a delicious bowl of your childhood favorite tomato soup, with a bit of a twist. Attach it below. Combine remaining coconut milk, stock, and next 5 ingredients (through peas) in a blender; process until smooth. (I used the red lentils instead.). Stir through the lime juice and fish sauce, adding more or less to taste. The proportions of the spices and the coconut milk created a perfectly nuanced fusion of flavors with no one overpowering note. Bring to a simmer and cook over medium-high heat until peas are tender (30-40 minutes). The serving size of 6 to 8 was accurate in my house. So we start with a simple saute of a few veggies and garlic, our peas, stock, and bouillon. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Welcome! Aha! Instructions. Topped with delicious pan-seared scallops and fresh basil, this island-inspired recipe is ready in just 25 minutes. This might be the first … Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. Stir lime zest into soup and ladle into bowls. I can’t wait to make it again with the proper amounts of spice—as I said, we enjoyed it with the turmeric nonetheless. This occurred despite the addition of salt to the beans right from the start of the cooking process. Thank us later. Like most Jamaican soups, Red Pea Soup is more like a stew. Okay guys. Learn how to ace hot chocolate charcuterie boards! This creamy Chickpea Coconut Tomato Soup is a delicious bowl of your childhood favorite tomato soup, with a bit of a twist. Add curried onion mixture to soup and simmer for 15 minutes. Split Pea Soup ( Bring 1 cup water to a boil and then add 1/4 teaspoon salt and the rice. Stir in the coconut milk until well combined and serve! Bring to the boil over a high heat, then reduce the heat to a simmer. I do hope you still try the recipe, as we’ve heard nothing but really quite nice things about it. This might be the first year there wasn’t a single blooming bulb or bush in sight on my birthday yesterday. In a separate skillet over medium heat, wilt the spinach in the water clinging to its leaves and then chop it coarsely. Unrefined coconut oil lends subtle coconut notes, but regular refined coconut oil works fine. The photo looks soupier than mine did, even with the addition of more water, and my spinach was more visible when the bowl was served. It’s a main meal not a starter soup or one you’d have with salad or sandwich. Lower to a simmer, and cook until the split peas are softened, about 40 minutes, then add the carrots and potatoes and cook until they are tender and the split peas are falling apart. Soup. I’ll try it with brown rice but otherwise, I’m sticking with the recipe. I mashed everything right in the soup pot. Salt and pepper to taste When the soup was simmering and the smells began to fill my kitchen, I returned to my original thought that all those spices could blend into some really great flavor. Cook, stirring, until garlic colors--about 1 minute. A bit of work. Angel Ann, we actually don’t calculate the nutritional information for our recipes. Thank you for taking the time to let us know! While there are trendier bloggers and food websites, we keep coming back to this cookbook author for her exquisitely balanced and comforting recipes that are homey yet haute at the same time. 1 tbsp coconut oil, ghee or cold-pressed olive oil 1 onion 2 cloves garlic 500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas) 1 tsp sea salt 10 sprigs fresh mint 1,5 cup / 350 ml vegetable broth or water 1,5 cup / 350 ml full-fat coconut milk purple micro greens (or pea sprouts) for serving Everything. Image. Thanks to a beautiful bunch of spinach from the farmers market and some leftover coconut milk, I had enough of the non-standard pantry items for this yellow pea and coconut milk soup to convince me to try it. 2 cups refrigerated unsweetened coconut milk, ½ cup low-sodium vegetable stock or broth, 2 tablespoons refrigerated unsweetened coconut milk, © 2020 EatingWell.com is part of the Allrecipes Food Group. Because this is essentially a bean soup. https://www.archanaskitchen.com/chickpea-coconut-milk-curry-recipe This yellow pea and coconut milk soup came together beautifully, easily, and deliciously. Add in the water, salt and coconut milk and bring to a simmer. To make the dish vegetarian, use water instead of chicken broth. In a large saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Green split pea soup, in fact. All Right Reserved. Won’t necessarily make it again, as my wife ‘liked’ it but it didn’t put her over the moon. In a blender or food processor combine peas, lime juice, coconut milk, vegetable stock, basil leaves, salt and white pepper. Spicy Green Pea Coconut Curry Soup. Because coconut milk thickens when chilled, allow the soup to sit at room temperature for about 10 minutes before serving, and stir well before pouring into bowls. This will make it even creamier and add a touch of thickness. Add spices, chilli and curry leaves, stir until fragrant (1 minute), then add tomato purée, coconut milk, split peas and stock. If you find it really too thick when reheating, then feel free to thin it out with a little more water or coconut milk. Sheila, I’m sorry to hear about the gaffe, but I have to say, I’m glad it happened as it brought you here! Saute the aromatics. 1 tbsp coconut oil, ghee or cold-pressed olive oil 1 onion 2 cloves garlic 500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas) 1 tsp sea salt 10 sprigs fresh mint 1,5 cup / 350 ml vegetable broth or water 1,5 cup / 350 ml full-fat coconut milk purple micro greens (or pea sprouts) for serving This soup is really tasty. Bring to a boil, then lower the heat to a simmer, cover partially, and begin to cook. If we respect mother nature, she unveils a carpet of super foods without the need for us to rush off and fill our shopping baskets, or spend a small fortune on supplements in supermarkets or health food stores. Stir in the coconut milk, baby kale, and cayenne. With coconut milk and a little curry powder for maximum comfort food bliss. Because I trust Deborah Madison, I went ahead and salted, and I had no difficulty with the beans whatsoever. Return to saucepan; heat through. Stir lime zest into soup and ladle into bowls. You can also used coconut milk powder too – I recently bought a bag and love how versatile it is for smoothies, soups, and curries! That’s what a recipe tester said after tasting this soup. Bring to a boil, then lower heat for simmering. Add the broth, coconut milk, peas, and salt, bring to a boil, put the lid on, and … Give it a stir, lower the heat, … Ingredients. I like to round out that vegetal green pea flavour in this Vegan Pea, Mint and Coconut Soup with some creamy coconut milk. Stir lime zest into soup and ladle into bowls. This is a delicious soup. To serve, ladle the soup into bowls, divide the spinach leaves among them, then add cooked rice to each bowl and serve with a spoonful of the spiced yogurt. So I know healthy isn't always the most luxurious thing, but this one is a game changer, creamy lashes and totally feel good. Who can afford to mindlessly toss good ingredients in the garbage? Bring 1 cup water to a boil and then add 1/4 teaspoon salt and the rice. https://www.yummly.co.uk/recipes/split-pea-soup-with-coconut-milk Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently. This post is about green split pea soup, but also about heavy hearts. Once boiling, simmer, still on a high heat, for 2 to 3 minutes. I served this with lime wedges on the side and accompanied it wit a nice warm whole-wheat naan. Dishes that are East Indian-spiced tend to go for depth of flavour; but this soup, with the addition of just-cooked spinach and rice, has a fresh verve, while the coconut milk, spiced yoghurt, and blend of spices in the soup give it a wonderful mouthfeel and a tingle of heat. It gives the soup something extra! (I had always been taught not to salt beans until they had softened, or else they would perhaps never soften. So we start with a simple saute of a few veggies and garlic, our peas, stock, and bouillon. Have you tried this recipe? I cooked the onions, along with the yellow split peas, until they were very soft in the hour’s total cooking time. Unrefined coconut oil lends subtle coconut notes, but regular refined coconut oil works fine. Hi dontctallmechef, thanks for giving it a try! Bring to a boil, then lower heat for simmering. Serve at room temperature, or let it chill for an hour while you go about your day. While we’re aware that this is disappointing to some, our philosophy is to try to emphasize a casual yet healthful balance of various foods rather than a strict counting of calories or fat grams. I am not sure if it could ever be considered a “lighter,” dish, but it would surely lighten up a bit with the omission of the rice. The spinach and rice provided satisfying textural contrast, making it appealing to the tongue as well as the eye. 2 Tbsp Butter Take off the heat. Jamaican Red Pea Soup With it full of juicy dumplings, beef, yam, sweet potato, and hot spices such as scotch bonnet and pimento seeds – it’s sure to get your stomach warm and full! The soup alone is delectable; adding the spinach, rice, and yogurt brings out a whole additional level of complexity to the flavor that just makes it even better. This is an excellent soup that is richer than would be expected if you simply examined the ingredients. Bring this to a gentle simmer and leave for about 5 minutes until hot. In a large Dutch oven over medium, heat the coconut oil until shimmering. Cook until most of the coconut milk … Vegan Split Pea Soup Loving It Vegan. https://www.bonappetit.com/recipe/coconut-ginger-chickpea-soup Sprinkle with dash salt and black pepper. Only 1 1/2 teaspoons of turmeric! Next add the peas, green curry paste, coconut milk and water (fill up the empty coconut milk tin with water and add). This yellow pea and coconut milk soup has everything that you could ever desire in a dish: great flavors, great textures, and great appearance. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Top with scallops, and, if desired, pea shoots and additional basil and lime zest. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened. Only thing was I didn’t add the yogurt mixture–and I don’t think I missed it. Cook, stirring frequently, until the onion softens, about 10 minutes. Soup. After I selected this recipe I began to have second thoughts. For example, I have seen stew peas that was not cooked right (way too thin) passed off as soup. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Swiss and salami have had their day. Add water and mix to make a stiff dough. Thanks for posting and thanks to Deborah Madison for sharing. It’s a surprising combination that is REALLY delish. Hearty and delicious, Adapted from Deborah Madison | Vegetable Soups | Broadway, 2006, Deborah Madison does it again. The … https://food52.com/recipes/32394-pea-soup-with-coconut-milk-thai-flavors They are tragic and devastating events. Remove the bay leaves and cloves and then purée. Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant. Stir in the chopped cilantro. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. Because this is quite a few steps (peas, onions, rice spinach), you may start to think it could be okay to skip the spiced yogurt—do not yield to this thought! Turn the heat off before stirring in the coconut milk. https://www.jamesbeard.org/recipes/creamy-coconut-pea-and-mint-soup Although the combination of spices might seem exotic to some, the resulting dish is so approachable that my guinea pigs, whose taste buds vary in levels of adventurousness, unanimously declared it a keeper of a recipe. Spring Pea Soup with Coconut Milk. Very good. cayenne, bay leaf, potato, onion, basil leaves, salt, vegetable broth and 7 more. If you'd like, skip the scallops and serve it cold on a hot day. I sprinkled it with coriander leaves and a … Hate tons of emails? Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. But its one I love, and it's the sort of thing I like to take for lunch at the studio. How To Store Vegan Split Pea Soup. Step 3 Ladle soup into shallow, chilled bowls if serving immediately, or … Top with scallops, and, if desired, pea shoots and additional basil and lime zest. And then add the onion and cilantro stems. It’s a thick and flavourful soup chock full of meat, starchy vegetables and chewy dumplings. With coconut milk and a little curry powder for maximum comfort food bliss. The sweet taste of fresh peas pairs nicely with the coconut and lime flavors in this Greek yogurt-based soup. It might be incredibly hot where you live right now, and, if that's the case, I apologize for posting a soup recipe. I don’t know if that’s a Portuguese thing but my mom always added them and now I do too. Add coconut milk – Swap out two cups of the vegetable stock for 2 cups of coconut milk. I like to round out that vegetal green pea flavour in this Vegan Pea, Mint and Coconut Soup with some creamy coconut milk. Lastly, I love the idea of using the cilantro stems, and will be seeking out additional ways of using them, ways that help to reduce the waste of buying a nice big bunch of cilantro, using just what the recipe calls for, nearly always just a very little bit, and then discovering some time later that the rest—the majority—of the bunch has become inedible from neglect. Photo © 2006, 2 cups yellow split peas, rinsed and soaked in water for at least 1 hour if possible, 2 to 4 tablespoons butter, light sesame oil, or a mixture (1 to 2 oz), Large bunch spinach, stems removed, well rinsed, water still clinging to its leaves, Spanish Olive Oil Tortas ~ Tortas de Aceite. This mildly spicy soup is a lighter, brighter version of a Jamaican split pea stew typically flavored with salted pork. The rice and spinach add a wonderful dimension, a wonderful tooth feel, juxtaposed with the soup and the smooth, spicy yogurt topping. Made with frozen pea and a few pantry staples this soup gets ready in less than 20 minutes. Making this spiced yogurt takes just a few minutes, and again adds color, plus a fresh burst of flavor, to the soup. I made this soup by pureeing cooked peas with coconut milk and then added the crushed garlic, the veg, red and green chilli + cumin, coriander and coriander leaves and a 1/4 tea spoon sea salt and gently cooked. Somehow when I was importing the recipe from Mastercook, “1” got changed to “5”. Upload a picture of your dish Heat oil in a large saucepan over high heat. And rest assured, we test each recipe over and over to ensure it’s worthy of your time, your ingredients, and your expectations, which means that you can cook with confidence when you try our recipes. 6. Offers may be subject to change without notice. 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. Because the yellow split peas were very soft and because the onions had started as a small dice and were also very soft, I did not “puree” the mixture with anything other than a potato masher. I stirred in the (full-fat) coconut milk, added the lime juice, salt, pepper, and chopped cilantro as directed, and found myself with a very substantial stewy soup, not at all a soup that I would describe as something that “starts out thin,” the words used in introducing this recipe. It has just a Hint of Heat from the Curry and a Wonderful Sweetness from the Green Peas. Add in the Onion and Garlic, then sauté over medium heat until translucent, about 2-3 minutes. But I thought, maybe it’s just for the color! And as always, please take a gander at our comment policy before posting. Mmm…i love soup…I love yellow split peas and I love coconut milk! As I was making this very soup but from Mastercook, I was thinking, “Gosh, 5 1/2 teaspoons of turmeric sure is a lot!” so I only put 4 teaspoons in, even though that seemed like a lot, too. Add the lime juice, then taste for salt and season with pepper. Fabulous! … Be the first on your block to be in the know. Don’t bother with the lite stuff, it is worth the flavor to get the regular. I will make it again and again. In a small bowl, combine the spices with the yogurt. This Green Pea Soup is light yet cozy and creamy – a perfect all-weather soup for any occasion Plus it’s made from only 6 plant-based ingredients and is ready in less than 30 minutes! Then tell us. I was actually glad I did thin it out, because the addition of rice (I used white basmati) and spinach does have a thickening effect, though both also add texture and some different colored elements to the yellow of the soup. And I can’t think of a single reason not to make this tonight :). With ginger, lemongrass, coconut milk, jalapenos and peas, you’ll want a big bowl. Instant Pot Vegan Split Pea Soup Corrie Cooks. Coconut Milk, full fat and unsweetened, I like this organic version here. 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. Minted Nettle & Pea Soup with coconut (dairy-free, vegan) Nettles are an amazing food that deserve a place in every conscious kitchen. Even without dairy, this vegan-approved soup is smooth and creamy, thanks to a luscious combination of red potato, peas, and coconut milk. Add garlic and ginger. It’s a surprising combination that is REALLY delish. Sauté some chopped onions and garlic in some olive oil and then you just throw in some dried split peas, potatoes and carrots along with some vegetable stock and leave it to cook for around … There are so many benefits that come with this soup and at the same time it’s so simple to make that you will be shocked (I know I was). This soup also reheats very well, though the color will not be as vibrant as the original. This is my pea ginger and coconut soup. The fragrant little stalks carry just as much aroma as their leafy counterparts and lend oomph to this simple, pocketbook-friendly lentil soup, as well as just about any other recipe that calls for cilantro, including the fragrant Peppercorn Cilantro Root Flavor Paste. Add the oil to a stockpot over medium high heat. It’s really a simple soup. Not one. Red Pea Soup is my all-time favourite soup! After my husband and I had it for dinner (agreeing that although it was too much turmeric, it was still pretty good, enough so that we had seconds), I decided to Google the recipe and found it on this site. We'd love to see your creations on Instagram, Facebook, and Twitter. The rice was tasty, the texture a positive addition, and the white next to the golden yellow of the peas and the green of the spinach a visual delight. You know like really good vegetable soup. Split pea soup certainly is delicious, and healthy, but this pea soup recipe is more of a blended soup with a combination of peas and chickpeas, which gives it a really unique flavor. A delicious plant-based meal that comes together fast! Split Pea Soup LovePulses green peas, extra-virgin olive oil, onions, sea salt, lemon juice and 1 more Chicken Curry with Coconut Milk and Cashews On dine chez Nanou peas, cashew nuts, coconut milk, oil, chicken stock, fresh coriander and 3 more Originally published August 22nd, 2006.–Renee Schettler Rossi. This soup is superquick to prepare. With ginger, lemongrass, coconut milk, jalapenos and peas, you’ll want a big bowl. :). Add the spices and 1/2 cup water from the simmering peas, and cook until the water has cooked away. It’s really a simple soup. Yellow Pea and Coconut Milk Soup Recipe © 2006 Deborah Madison. Remove 1 teaspoon zest and squeeze 2 to 3 tablespoons juice from lime(s). Give it a stir, lower the heat, and cover the pan. this link is to an external site that may or may not meet accessibility guidelines. Creamy Coconut Curried Split Pea Soup Creamy Coconut Curried Split Pea Soup January 10, 2019 By Amy Lyons comfort food , curry , gluten free , nut free , peas , recipe , soup , soy free , vegan In Savoury Dishes 0 Comments Add the lime juice and cilantro leaf, then use an immersion blender to puree the soup to the desired texture. This mildly spicy soup is a lighter, brighter version of a Jamaican split pea stew typically flavored with salted pork. And the spiced yogurt—its seasonings as balanced as the soup’s—imparted a tangy counterpoint to the creamy base. Heat the coconut oil over medium in a large soup pot and cook the onions with a pinch of salt for 5 minutes until translucent and softened. Add the garlic, ginger, garam masala, cumin, coriander, and turmeric and cook for 2 minutes, stirring frequently. The rich and creamy Broccoli, Pea and Coconut Soup is perfect for those chilly nights, especially when you want to get dinner on the table in minutes. This simple, delicious recipe can be made with either fresh or frozen peas in a stovetop or electric pres Valerie, I love everything about what you wrote. Cover and blend or process until smooth. Top with scallops, and, if desired, pea shoots and additional basil and lime zest. There would have been nothing wrong with a stewy concoction, but I had envisioned (and seen in the photo) something that definitely looked like soup. Notify me of follow-up comments by email. Add beans, cayenne and coconut milk. Bring back to a boil for 3-5 minutes, stirring well until the … I like a semi-smooth texture. Immediately plunge into a bowl of ice water to cool; drain again. Remove and discard the makrut lime leaves. Really intense flavors layered with the mellow lentils. Today, I'm using milk but cream works just as well. Each to his own, right? To make the dish vegetarian, use water instead of chicken broth. First, add a splash of Vegetable Broth to a large pot. Take off the heat. All those ingredients, all those steps, all those pans, and the blender too. I just made it and it was very flavorful. In a pot, combine all ingredients but the carrots and potatoes, and bring to a boil. Mystery solved. Info. Add peas and simmer until tender. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. large carrots, large potatoes, sea salt, black pepper, coconut milk and 6 more. Heat oil over med-high heat for one minute. Deborah Madison does it again! Stir in lime juice. Email the grocery list for this recipe to: After you’ve soaked the yellow peas, drain them and place them in a pot with 2 quarts water, the bay leaves, cloves, and 1 1/2 teaspoons salt. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Um so just for a few little extra special ingredients here, we are gonna turn vegetable soup into vegetable soup. It was a fantastic layering of flavors, both in taste and visually. The spice profile says Thai or perhaps Mediterranean but the purée aspect along with the rice and spinach put it on another level. https://abraskitchen.com/this-aint-your-grandmas-split-pea-soup This recipe makes a big pot of soup which is totally fine because it keeps really well in the fridge for a few (3-4) days and you can reheat it as you like. … Magnificent, fulfilling, creamy, and decadent… These are the first words that come to my mind when I think of this Pea and Coconut Soup. Add split peas and sweet potatoes and sauteed another minute. Several things have happened recently that have left my heart in pieces. Meanwhile, rinse scallops; pat dry. This post is about green split pea soup, but also about heavy hearts. Add beans, cayenne and coconut milk. Return the soup to the stove and stir in the coconut milk. Love that you added the bay leaves too. Meanwhile, in a medium skillet over medium heat, melt the butter. An incredibly creamy 1-pot stew with curried chickpeas, ginger, coconut milk, and lime. EatingWell may receive compensation for some links to products and services on this website. Green split pea soup, in fact. 197 calories; protein 18.3g 37% DV; carbohydrates 23.5g 8% DV; dietary fiber 6.7g 27% DV; sugars 8.3g; fat 3.1g 5% DV; saturated fat 2.3g 11% DV; cholesterol 21mg 7% DV; vitamin a iu 1433.2IU 29% DV; vitamin c 20.3mg 34% DV; folate 91.8mcg 23% DV; calcium 301mg 30% DV; iron 2.5mg 14% DV; magnesium 67.9mg 24% DV; potassium 516.9mg 15% DV; sodium 679.9mg 27% DV. Even without dairy, this vegan-approved soup is smooth and creamy, thanks to a luscious combination of red potato, peas, and coconut milk. Red Pea Soup sticks to your ribs and satisfies. This yellow pea and coconut milk soup starts out thin, but when the spinach and rice are added, it ends up with layers of textures and colors. ... Pea soup has a history that’s a little murky to historians. This Thai pea soup is made completely in the blender and full of fresh spring flavor. Blooming the spices by cooking them in the butter and onions eliminated any raw overtones and they had, as anticipated, evolved into a fantastically aromatic seasoning. This makes me wonder if the no salting beans rule is an old wives tale, and it’s good to know it’s possible to cook beans in salted water without completely dooming your dish.). Okay. This Thai pea soup is made completely in the blender and full of fresh spring flavor. Lovely thinking, Cecilia. This soup, while time-consuming, is rich and spicy, yet fresh and sprightly in taste. Try adding Beef, Chicken or Shrimp or more Vegetables, for something a little different. If you prefer, you could substitute the olive oil with butter and the coconut milk with fresh cream and it would taste just as good. STEP 3 Serve topped with coriander if using. At the Studio: Coconut Yellow Split Pea Soup Recipe. Place flour and salt in a bowl. Yet that’s what many of us do each time we carelessly chop off cilantro stems and bid them a hasty adieu. And don’t omit the spicy yogurt topping—it complements everything else perfectly. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked … Fresh Pea, Mint & Coconut Soup Serves 4. Yummy, nutritious, and so easy to make! Stew peas, which in essence thick pea soup, is a real stew and made with the same ingredients (give/take a few). My soup started out very thick, and I thinned it down to bring it to a soupier texture and consistency. Add garlic and ginger. Pure comfort food for cooler evenings. Tomatoes, coconut milk, and chickpeas are blended … Then enter your email address for our weekly newsletter. Once boiling, simmer, still on a high heat, for 2 to 3 minutes. Add the onion to the simmering peas and continue cooking until both are very soft, about an hour in all. Have a picture you'd like to add to your comment? Add prawns and sear both sides until light golden … Gather your ingredients. This Simple Spicy Green Pea Coconut Curry Soup is made with Pureed Green Peas and Coconut Milk. I would caution that this trade-off would not be wise, since part of the magic of this soup is in the layering of flavors and textures. Heat oil over med-high heat for one minute. Blend the soup until smooth. There's this little restaurant a few hours north of Los Angeles off of the 101 freeway called, “Pea Soup Anderson's” which, obviously, is known for its pea soup. Cook, stirring, until garlic colors--about 1 minute. This green pea soup recipe is creamy and delicious. Also, I live in San Francisco, and it's nearly always sweater weather - … 1 can coconut milk; 5 cups stock (chicken or veggies) Cooking Directions. Many thanks for sharing how much you like the soup, it’s one of our faves, too. Pinch off small pieces of … Nourish Yourself With Velvety & Decadent Pea & Coconut Soup. This cozy and satisfying soup is both, gluten-free and vegan. This recipe is made by using dry red peas or Red kidney beans (can) which have to be soaked overnight in water. We do understand that there are those for whom exact amounts are necessary or desired, and we’re sorry if this disappoints you. I soaked my yellow split peas for 5 hours and they cooked until softened in the 1 hour total mentioned in the recipe. Tomatoes, coconut milk, and chickpeas are blended together to create the most creamy bowl that’s perfect for lunches or even for dinner. We’ll be standing by to hear how it goes…. Add scallops; cook 4 minutes or until opaque and browned, turning once. Stir in the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden. In a large soup pot, put 1 tablespoon olive oil and saute garlic, ginger and onion in medium heat until onion is translucent. The soup itself is reminiscent of an Indian dal, but ever so creamy, with a slightly sweet undertone. Coat a 12-inch heavy nonstick skillet with cooking spray; heat over medium-high. Instructions. I also love the slight flavor addition it adds. … We couldn’t agree more. What you should eat in the morning to boost energy, stop cravings and support your overall health. Plus, this pea soup is made with anti-inflammatory spices and herbs like cilantro , coriander, turmeric, ginger, garlic and curry powder. Vegan Coconut Split Pea Soup is loaded with luscious warm spices like cardamom and turmeric, blended with creamy coconut milk. Fresh Pea, Mint & Coconut Soup Serves 4. That left me needing only the yellow split peas and a bunch of cilantro, which is easy enough considering the long-ish list of ingredients. Ingredients ¼ cup olive oil, plus more for serving 4 garlic cloves, chopped 1 large yellow onion, chopped 1 (2-inch) piece ginger, finely chopped Kosher salt and black pepper 1 … Pea soup is a thick soup but most definitely is not like a “stew”.