Vegan pea and coconut soup - creamy, spicy and healthy in 10 minutes!

This pea and coconut soup is the perfect everyday hero: packed with green power, exotic in taste and prepared in a flash in the pressure cooker. With peas, chilli, ginger and coconut milk, it is not only a feast for the eyes, but also a real taste sensation. Whether as a light lunch or meal prep for the week - this recipe is simply brilliant!

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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