Sweet Pea Coconut Soup
I might as well call this soup “the most random soup in the world” because that is what it is. Few weeks ago I had friends over for dinner and like always I had an hour to think about a starter and dessert before they would sit their asses down at the dining table (note to self: need a bigger table). Those are the two things I ALWAYS forget, which always results in me running around like a headless chicken.
Just a half hour before they arrived I had this Gyro Gearloose moment. Days ago, I read about making sorbet ice cream from peas. In my head, I created this awesome dish where you have to pour some hot coconut soup over the pea ice cream and it would melt into a perfect semi-warm soup. Let’s keep that in my head until I have a decent ice cream maker… Here is a much easier version and let’s be honest, everybody is craving for warm dishes at the beginning of Spring. I literally dove into my freezer and grabbed the ingredients that made the most sense to me. Laos root, long pepper, peas and some leftover watercress.
And the most important thing to create this creamy, body warming, spring soup: Coconut milk.
Coconut milk is not only versatile but it also contains valuable vitamins and minerals. It’s packed with vitamins C & E to boost your immune system, and many B vitamins to provide energy to the cells. Minerals like magnesium for regulation of heart rhythm, potassium for maintaining heart- kidney and brain tissue, phosphorous to keep your bones and teeth healthy and iron to create blood cells and carries oxygen throughout your body. Don’t forget the antioxidants and lauric acid. Antioxidants help fight off the free radical that are associated with a disease like cancer while lauric acid has a germ fighting, antifungal and anti-viral properties. And the best-kept secret? It gives you healthy hair and skin.
This soup has such a rich, smooth consistency that it makes you wanna take a bath in it. Just like Cleopatra did, centuries ago.
Sweet pea coconut soup
Serves 3 – 4
3 cup water
a handful of watercress
1 clove of garlic, crushed
1/2 tbs long pepper, minced. You can substitute with black peppercorns.
3 tbs laos root, grated
2 1/2 cups coconut milk
3 cups sweet peas
2 tbs coriander seeds, crushed
1 tbs fennel seeds, crushed
pinch of salt
1 lemon, in parts
In a mortar gently crush the fennel seeds and the coriander seeds and set them aside.
Boil water, watercress, garlic, laos root and long pepper in a pot on a medium heat till you have fragrant broth. Add the coconut milk and let it simmer on low heat with the lid on. When the coconut milk warms, add the sweet peas. Let it cook on a medium heat for about 15 min. Grab your immersion blender and blend till you have a smooth consistency. Let it cook for another 10 min. Place it in a small bowl and sprinkle some crushed coriander-fennel mix and a squeeze of lemon juice on top! Serve while it’s hot.