Spring Pea Soup with Coconut Milk 

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome one of the season’s first vegetables.Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.

As spring returns, full of gentle promise, it is a joy to watch as new life returns.  The budding trees, the bobbing daffodils, the gentle rains…

spring flowers

Spring flowers

The return of CSA boxes. Overflowing with snap peas.  And pea shoots.  And more peas…

Now it’s often said that one shouldn’t look a gift horse in the mouth.  And after a winter of stored, imported or greenhouse vegetables, who would argue with a giant bag of snap peas.

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.

 A hint of lime

So, I’m stopping right now, no whining here!  And actually some serious delight—I just found a great pea soup recipe on Northwest Edible Life.  Originally made with shelled peas, it adapted perfectly to snow peas and snap peas—and I’m pretty sure will be great when the pea shoots arrive. 

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.

Spring soup!

For a simple mix of ingredients, the Spring Pea Soup is remarkably flavorful.  In a run of blogger bad luck, I’ve been rejecting about ¾ of the recipes I’ve tried lately.  So, to find one that was delicious AND met a long-standing need, completely made my day!

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.

Or garnish with sour cream and cilantro

It’s even doable vegan!

Happy spring! 

Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.

Happy spring!

Spring Pea Soup
Yields 6
Subtly but richly flavored with hints of ginger, lime and coconut, Spring Pea Soup helps welcome in one of the season's first vegetables.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
196 calories
11 g
0 g
16 g
5 g
14 g
329 g
1058 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
329g
Yields
6
Amount Per Serving
Calories 196
Calories from Fat 138
% Daily Value *
Total Fat 16g
25%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1058mg
44%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
10%
Sugars 4g
Protein 5g
Vitamin A
19%
Vitamin C
95%
Calcium
6%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tablespoon coconut oil or olive oil
  2. 1 onion, peeled and chopped
  3. 2 garlic cloves or a couple fresh garlic scaoes, chopped
  4. 1 Tablespoon peeled, grated fresh ginger
  5. 4 cups vegetable or chicken broth
  6. 2 tbsp fish sauce (or 2 tsp anchovy paste or 2 t soy sauce or salt)--more to taste.
  7. 1 can full-fat coconut milk
  8. 1 bunch cilantro, roughly chopped, a few pieces reserved for garnish
  9. 4 c snow peas or sugar snap peas or chopped pea shoots, strings removed
  10. Juice of 1 medium lime
Instructions
  1. Heat oil in a large pot set over medium heat. Add chopped onions, garlic and ginger to the coconut oil. Cook until onion is tender and translucent, about 5 minutes.
  2. Add broth, fish sauce or substitute, and coconut milk to the onion mixture. Bring to a simmer.
  3. Add snap pears and cilantro, then cook until tender but still bright green, about 5 minutes.
  4. Remove soup from heat and puree with an immersion blender until mostly smooth. Mix in lime juice.
  5. Garnish if desired with reserved cilantro, lime slices or garnish of your choice.
  6. Enjoy!
Notes
  1. The more pea strings you remove the better. They tend to get wrapped around the immersion blender blade otherwise (ask me how I know 🙂 )
beta
calories
196
fat
16g
protein
5g
carbs
11g
more
Art of Natural Living https://artofnaturalliving.com/

8 thoughts on “Spring Pea Soup with Coconut Milk 

    1. Inger Post author

      I think it’s worth it Karen. I squirreled away the last bowl in the freezer for myself (shhh) and can’t wait until the CSA season starts!

  1. Juliana

    What a delicious looking soup Inger, I love that it has a Asian touch…so tasty.
    Thanks for sharing the recipe…have a wonderful week!

    1. Inger Post author

      I am often not fond of green pureed soups, thinking them rather bland, but the added flavor notes made all the difference in this one!

    1. Inger Post author

      Interestingly, sometimes lime and coconut can be really “in your face” and then blend very nicely in here.

  2. David

    What a delightful combination of flavors! Perfect for springtime, when you still need a little heat to warm you up in the evenings!

    1. Inger Post author

      Thanks David. Or in my case, where it has snowed for the second time this week (and been 70), when I need a little heat all day 😉

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