John Myers
Pea Soup with Chilli and Coconut
The perfect pea soup with chilli and coconut recipe with a picture and simple step-by-step instructions.
- 1 tablespoon Coconut oil organic
- 1 piece Charlotte
- 1 piece Finely chopped chilli pepper
- 15 g Fresh ginger
- 900 g Frozen peas
- 1 Teaspoon (level) Chili salt
- Turmeric
- Freshly grated nutmeg
- Vegetable broth
- Crème fraîche with herbs
- Coconut chips
- Sea-Salt
- Black pepper from the mill
- Add coconut oil to the pan and briefly steam the chopped charlotte, ginger and chilli pepper over a mild heat.
- Crush the chilli salt, some turmeric and some nutmeg in a mortar and fry briefly. Then add a little vegetable stock. Add the 2 packs of peas. It should just be covered with broth, add salt. Bring everything to a boil, cook for about 6 minutes.
- Transfer about half of the peas from the soup to another bowl. Puree the soup, then add the peas again.
- Serve the soup with creme fraiche, sprinkle some turmeric and coconut chips on top.
- You can also serve the soup as a starter, in a small glass and decorate with cream or milk foam, mint leaves.
Facebook Comments