Smooth, creamy, warming and delicious, thanks to the delicate sweetness of green peas, this soup is a doddle to make and a big batch can be made to enjoy for lunch or a dinner starter over a few days.
I usually have a big bag of peas in my freezer (which doubles as an ice-pack if anyone twists an ankle :)) but I like to come up with different ways of using them.
I absolutely love the vibrant green against the grated carrot and the crunch of the pumpkin seeds, and this soup is a great way to eat a decent dose of greens and plenty of fibre, for those who don’t love their veggies raw!
The creamy texture is achieved using low-fat coconut milk, which is a kitchen staple for me. I really like the brand Koko, as it’s super tasty and fortified with calcium, vitamin D2 and vitamin B12.
- 250g asparagus, washed and tough stalks removed
- 160g (1 cup) steamed green peas
- 240ml (1 cup) low-fat coconut milk (I use Koko Coconut Milk)
- 1 tbsp fresh lemon juice
- 1 clove of garlic
- 1 tsp smoked paprika
- dash of low-sodium tamari
- 1 tsp coriander seeds
- Pinch of Himalayan rock salt and freshly ground black pepper, to taste
- Pinch of dried chilli flakes, to taste and extra to garnish
- 1 tbsp grated carrot, to garnish
- 2 tsp pumpkin seeds, to garnish
- Preheat the oven to 195C.
- Place the asparagus on a baking tray lined with greaseproof paper or lightly greased with coconut oil.
- Roast at 195C for 20 minutes, until lightly browned.
- Add the steamed peas, roast asparagus, coconut milk, lemon juice, garlic, tamari sauce and coriander seeds to a blender or bowl.
- Blend at high speed or use a handheld soup blender until the soup is smooth and creamy.
- Taste and add the seasoning and chilli flakes, to taste.
- Serve hot topped with grated carrot and pumpkin seeds.