Spicy pea and coconut soup
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Spicy pea and coconut soup
Peas not only lend colour and sweetness to this soup – when roasted with spices, they add texture as a crunchy garnish too
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
437Kcal
Fat
24gr
Saturates
16gr
Carbs
43gr
Sugars
11gr
Fibre
12gr
Protein
19gr
Salt
1.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 300g frozen garden peas, thawed
- 2 tsp olive oil
- ½ tsp cumin seeds
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 50g red lentils, rinsed
- 300ml vegetable stock (made using 1 stock cube)
- 200ml coconut milk
- large pinch of crushed chilli flakes
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Drain the peas and set aside 250g. Using kitchen paper, gently rub the remaining peas to remove any excess moisture. Transfer to a baking tray and toss with 1 teaspoon of oil and the cumin seeds, seasoning well. Roast for 15 minutes, shaking the tray occasionally, or until deeply golden and crunchy – a few might burn to achieve this, but you can just discard those.
- Meanwhile, heat the remaining oil in a deep saucepan and sauté the onion and garlic for 3-4 minutes until softened. Add the fresh chilli and cook for a further minute. Stir in the lentils, followed by the stock, and simmer for 6-8 minutes or until the lentils are softened.
- Add the thawed peas and most of the coconut milk to the pan, simmering for a couple of minutes. Using a stick blender, blitz until smooth. Season to taste and ladle into bowls. Drizzle with the remaining coconut milk then scatter over the roasted peas, chilli flakes and freshly ground black pepper to serve.
