Normally making soup takes a lot of effort and time, but this one takes only 15 minutes to prepare and flavour is light and delightful. It is your choice to serve either warm or chilled, but both are seriously good. I think when you have a house party, serving this in shot glasses will impress your guests and is a great refreshing appetiser before seafood. Super easy and delicious!
Why is this soup good for you? Coconut is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut milk is made from grated coconut flesh soaked in hot water and then extracted to a liquid. It is lactose free, great for vegan and people with lactose-intolerant. Lauric acid in coconut milk has antibacterial, antifungal and antiviral properties, that may protect you from infection and virus. Although it is good for you, you need to enjoy in moderation since it is quite high in calories and fat. You can reduce the amount of coconut milk by half in this recipe and simply replace with water or stock if you are conscious.
Ingredients (serves 2)
200g green peas
1 sprig of mint
1 tbsp coconut oil
1/2 onion
1/2 tsp minced garlic
400ml coconut milk
salt and pepper to taste
Heat coconut oil in a pot over medium heat. Add finely chopped onion and garlic and keep stirring until translucent and fragrant but not browned. Add green peas either fresh or frozen and coconut milk into a pot and simmer for 5-10 minutes. You can add a bit of water or stock if you want a thinner consistency. Season with salt and pepper. Puree the soup in a blender until smooth. Ladle into bowls or cups and drizzle olive oil to serve. Serve either warm or cold.
