This is a quick recipea, an easy-peasy recipe, a recipe which makes hap-pea. Ok, enough of funny wordplays. But seriously, this recipe doesn’t need a lot of attention so it’s perfect for a day when you can’t be bothered to make a great effort but still want something cooked. The Asian twist creates a special fresh flavour which changes a conventional pea soup into something more exciting. Subtle citrus-notes, the tangy, slightly sharp flavour of ginger and creamy coconut milk build up to a delighting finale. So get a pot out, defrost some green peas and get started.
For two hungry people or three less hungry people you need:
- 2 spring onions
- 2 stems of lemongras
- a thumb sized piece of ginger
- 1 carrot
- 1/4 of a celeriac bulb
- 400 g of green peas (frozen)
- juice of one lime
- 200 ml coconut milk
Take peas out of the freezer if using frozen ones. Chop ginger, lemongras and spring onions into fine pieces. Heat a little olive or other plantbased oil suitable for frying in a pot and add the chopped veggies. Boil some water in a kettle. Cut carrot and celeriac into small cubes and add to the pot. Stir from time to time. Pour hot water over the veg until it is barely covered. Let boil for about half an hour to extract the full flavour. Add the peas and more hot water to cover everything and boil for another 5-10 minutes. Be careful not to boil the peas for too long as they will lose their colour quickly. Add lime juice & coconut milk, salt & pepper and puree. You might find the soup too thick so add more water if you like. Top with soy sauce, candied ginger, sesame seeds or anything else which comes to your mind.