Recipe courtesy of Hawa Hassan
Recipe courtesy of Hawa Hassan
Watch how to make this recipe.
Sweet Pea Soup with Coconut and Ginger
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 326
- Total Fat
- 28 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 0 milligrams
- Sodium
- 374 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 6 grams
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 326
- Total Fat
- 28 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 0 milligrams
- Sodium
- 374 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 6 grams
Ingredients
Directions
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
