Vegane Erbsen-Kokos-Suppe im Schnellkochtopf – cremig, würzig & in 10 Minuten fertig
Diese Erbsen-Kokos-Suppe ist der perfekte Alltagsheld: vollgepackt mit grüner Power, exotisch im Geschmack und blitzschnell im Schnellkochtopf zubereitet. Mit Erbsen, Chili, Ingwer und Kokosmilch ist sie nicht nur ein Hingucker, sondern auch ein echtes Geschmackserlebnis. Ob als leichtes Mittagessen oder Meal-Prep für die Woche – dieses Rezept ist einfach genial und in nur wenigen Minuten fertig.
Preparation
Ingredients for 4-6 portions:
Basis:
- 700 g frozen peas
- 1 large onion
- 1 garlic clove
- 1 thumb-sized piece of ginger
- ½ Chili (to taste)
- 1 green bell pepper (alternatively zucchini)
Liquid:
- 1 liter vegetable stock
- 250 ml coconut milk
Flavors:
- 1 bunch of flat-leaf parsley
- Coconut oil (for sautéing)
- Lemon juice (to taste)
- Salt & pepper to taste
Preparation:
- Prepare the vegetables: Finely chop the onion, garlic, ginger, chili and bell pepper.
- Sweating it out: Heat some coconut oil in a pressure cooker and sauté the prepared vegetables until fragrant.
- Deglaze & cook: Deglaze with vegetable stock and coconut milk. Close the lid and cook under pressure for 10 minutes.
- Release pressure & open: Carefully open the pressure cooker.
- Refine: Add the parsley stalks and bring to the boil again briefly.
- Puree: Add the frozen peas and parsley leaves and puree until smooth.
- Season to taste: Season to taste with lemon juice, salt and pepper.
Why you'll love this recipe
- 100 % vegan & gluten-free
- Quick & easy to prepare
- Creamy without cream
- Spicy and exotic
- Perfect for freezing & taking away
Serving tip
Garnish with a dollop of coconut milk, a few pea shoots or chili flakes - not only does it look great, it also tastes wonderfully fresh.
Watch the recipe video:
YouTube: HausmannKocht - Pea and coconut soup
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