June 22, 2018

Creamy vegan Sweat peas soup đŸŒ±

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

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