Gluten Free Bliss Main Dishes Soup Love

Green Peas & Coconut Soup with Ginger

Romy0

Print recipe

Erbsen-Kokossuppe mit Ingwer
Wunderbar cremige Suppe, die mit ihrem leuchtenden Grün einfach gute Laune macht. 💚 Sie ist rein pflanzlich & glutenfrei und steht in nur 20 Minuten auf dem Tisch.
Servings
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course Tags: Main Course, Soup
Tags: Erbsen, glutenfrei, plant-based, Suppe, vegan
Calories: 292 kcal
Ingredients
  • 1 EL natives Kokosöl
  • 1 Zwiebel, gewürfelt
  • 2,5 cm Ingwer, geschält & gewürfelt
  • 2 Knoblauchzehen, gewürfelt
  • 450 g Erbsen, frisch oder TK
  • 400 ml Gemüsebrühe
  • 1 TL Currypulver
  • 1/2 TL Koriander
  • 1/4 TL Pfeffer
  • 200 ml Kokosmilch, Dose
Instructions

  1. Erhitzt das Kokosöl bei mittlerer Hitze in einem großen Topf, gibt die Zwiebel und den Ingwer hinein und lass sie einige Minuten anschwitzen, bis die Zwiebeln glasig sind.

    Füg dann den Knoblauch hinzu und lass alles eine weitere Minute brutzeln.

  2. Als nächstes kommen die Erbsen in den Topf. Rühr alles gut durch und lösche dann mit der Gemüsebrühe ab.

  3. Gib die Gewürze dazu und lass alles für ca. 5 Minuten köcheln.

  4. Nimm den Topf vom Herd, gieß die Kokosmilch hinzu und pürier die Suppe mit einem Pürierstab cremig.

    Lass die Suppe noch einmal kurz aufkochen, schmecke dann ab und würze eventuell noch etwas nach. 

  5. Füll die Suppe in schöne Suppenschalen und dekoriere sie mit Kokosraspeln, einem Klecks Kokosjoghurt oder knuprig gerösteten Kernen.

Notes
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
Soup season is finally here. Although it’s still sunny almost every day, it’s already much cooler and the days are getting shorter again. Autumn is right around the corner. 🍁🎃🍂

Are you looking forward to autumn or are you already mourning the end of summer?

I’m an absolute summer fan, but there are a few things that make autumn special for me: cuddling up in a warm blanket on the couch & read, collecting chestnuts & colorful leaves and eating soup all the time, of course. 🍜 It’s the perfect way  to warm you up after a long autumn walk. 💛

The classic autumn soup choice is pumpkin soup for me, but today we’ll whip up a fresh green on the plate: wonderfully creamy Peas and Coconut Soup with Ginger. Being cooked from fresh (or frozen) peas and not from the yellowish dried ones, the soup has a bright green color and tastes wonderfully fresh and lovely. The fresh ginger provides a slightly piquant spiciness and the coconut milk complements everything to a creamy exotic soup.

I garnished the finished soup with desiccated coconut and sprinkled it with my Roasted Seed Mix. It adds a delicious crunch. A dollop of cool coconut yoghurt would certainly do well on the soup, too.

This soup is wonderfully simple and quickly prepared. After only 20 minutes it’s already steaming & fragrant on your table. And in case of leftovers, it also freezes very well.

Have fun cooking some soup and let me know how you like it. 💚 XO, Romy

 

 

Print recipe
Green Peas & Coconut Soup with Ginger
Wonderfully creamy soup, whose bright green color gets you in a good mood anytime. 💚 It is plant-based and gluten-free and ready on your table in only 20 minutes. Enjoy!
Servings
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course Tags: Main Course, Soup
Tags: gluten-free, peas, plant-based, soup, vegan
Calories: 292 kcal
Ingredients
  • 1 Tbsp virgin coconut oil
  • 1 yellow onion, diced
  • 1 inch raw ginger, peeled & diced
  • 2 garlic gloves, diced
  • 450 g green peas, fresh or frozen
  • 1,5 cups vegetable broth
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1 cup coconut milk, from a can
Instructions

  1. Heat the coconut oil over medium heat in a large pot, add the onion and ginger and allow to sauté for a few minutes until the onions are glassy.

    Then add the garlic and let cook for another minute.

  2. Add the peas to the pot. Stir well and then pour in the vegetable broth.

  3. Add the spices and let simmer for about 5 minutes.

  4. Take the pot from the stove, add the coconut milk and purée the soup with a hand blender until creamy.

    Bring the soup to a boil again, then taste and adjust seasoning if needed.

  5. Fill the soup into some pretty soup bowls and decorate with desiccated coconut, a dollop of coconut yoghurt or crispy roasted seeds. 

Notes
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

Related posts

Blissful Vegan Buddha Bowl

Roasted Eggplant Crispies – vegan & oil-free

15+ delicious & healthy Vegan Easter Brunch Ideas