June 22, 2018
Creamy vegan Sweat peas soup 🌱
Sweet peas soup: ( served 4 as appetizer)Â
6-8 cups of sweet peas ( I used frozen)Â
2 cups of coconut milk ( full fat from can )Â
One large onion ( sliced thin )Â
1 carrot ( sliced )Â
1 lemon zestÂ
1 jalapeño slices ( optional)Â
1 bunch of parsley or cilantro chopped( I used cilantro)Â
3 Tbs of olive oilÂ
Spices: cumin, salt & Black pepperÂ
Instructions:Â
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in a medium saucepan over medium-low heat. Cook onion in olive oil about 10 minutes or until lightly browned and soft, stirring frequently.
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Add sliced carrots and jalapeño and mix well for about 5 minutes and cover itÂ
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Add peas and cilantro and sprinkle spices, mix well and cover for 7 minuetsÂ
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Simmer down and stir in the coconut milk, add warm water or more coconut milk if neededÂ
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I use hand blender to get creamy textureÂ
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Add lemon zest and stir well, taste and adjust if neededÂ
Note : I served with raw cashews on top for delicious crunch 😋Â
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