Green Peas & Coconut Soup with Ginger

by Romy

Creamy Pea & Coconut Soup with Ginger - vegan & gluten-freeSoup 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. πŸπŸŽƒπŸ‚

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

Creamy Pea & Coconut Soup with Ginger - vegan & gluten-freeI’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 Β to warm you up after a long autumn walk. πŸ’›

Creamy Pea & Coconut Soup with Ginger - vegan & gluten-freeThe 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.

Creamy Pea & Coconut Soup with Ginger - vegan & gluten-freeI 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.

Creamy Pea & Coconut Soup with Ginger - vegan & gluten-freeHave fun cooking some soup and let me know how you like it. πŸ’š XO, Romy



Green Peas & Coconut Soup with Ginger
Wonderfully creamy soup, whose bright green color gets you in a good mood anytime. πŸ’š It is plant-based and gluten-free and ready on your table in only 20 minutes. Enjoy!
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
  • 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
  1. Heat the coconut oil over medium heat in a large pot, add the onion and ginger and allow to sautΓ© 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 purΓ©e 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. 

I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š

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