Simple Thai inspired pea soup
A Thai Inspired, lightly Spiced Pea Soup with ginger and lemongrass - This soup is fresh, light but also a lovely winter warming option that's rich in flavour and nutrients.
Servings 5 servings
Calories 347kcal
Ingredients
- 500 g peas
- 150 g potatoes
- 2 zucchini (courgettes)
- 1 L vegetable stock
- 400 ml full fat coconut milk
- 2 tBsp coconut oil
- 1 small onion
- 20 g ginger
- 2 lemon grass stalk
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Begin by preparing the vegetables. Slice the zucchini, and dice the onion, ginger, potato and garlic.
- As the potatoes take longer to cook, start by sautéing them with the coconut oil in a large saucepan.
- Once the potatoes are softened, add the onion, garlic, ginger and lemongrass and sauté again for 1-2 minutes.
- Next, add the zucchini, salt and pepper and mix, sauteeing for a further couple of minutes.
- Add the peas and vegetable stock and bring to a boil. Lower the heat and allow it to simmer for a few minutes. Then add the coconut milk.
- Using a handheld blender, whizz the soup whilst on low heat. Keep mixing until smooth and creamy.
- Transfer to bowls and garnish with your items of choice. I like to top it with some coriander, a few whole peas, toasted pine nuts, some lime wedges and sometimes some high-fibre crackers as 'croutons'
Video
Notes
How To Store The Soup:
Allow any leftover soup to cool down completely before transferring to an airtight container and keeping in the fridge. This can be stored between 4-5 days.
You can also freeze it. I don't know exactly how long for, but I would say at least two months.
Nutrition
Serving: 1Bowl | Calories: 347kcal | Carbohydrates: 31g | Protein: 9g | Fat: 23g | Saturated Fat: 20g | Sodium: 1058mg | Potassium: 814mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1348IU | Vitamin C: 63mg | Calcium: 61mg | Iron: 5mg