Photo: Chef Cynthia Louise
Recipe for pea and coconut soup by Chef Cynthia Louise
Pea lovers will love this soup. The color is so inviting and the texture is super creamy.
While the pea flavor is the dominant one, you'll also taste a subtle hint of exotic coconut, which provides a nice twist. I love serving this soup with a drizzle of olive oil and homemade croutons.
This pea soup made it to the list of my favourites because of very special memories it holds. My dad loved peas. He would always have them on his plate at dinner time, whether he was having a steak or roast chicken.
I think of him as a pea connoisseur because he had a special way of cooking peas and would never allow anyone else to cook them. I found it annoying when he would tell me off, but now I would give anything to have my dad tell me to leave the peas for him to cook. I miss him so much!
It's such mundane moments that enrich our existence, and food is the messenger of these beautiful memories.
See also: Hearty Mushroom Soup
Ingredients
1/2 bunch of fresh coriander, roughly chopped
200g peas, frozen
2 large spring onions
400ml coconut milk
A pinch of salt
A pinch of black pepper
Method
Add the ingredients to a pot and bring to the boil.
Simmer for five minutes and then allow to rest for a couple of minutes.
Transfer to a blender and blend until smooth.
Pour into a bowl and eat!
