Green Pea and Coconut Soup

This soup, taken from Anna Jones’, A Modern Way to Cook, is a delightful pick-me-up when you’ve had one too many cold winter days. It’s got but a handful of simple ingredients and best of all, can be made and on the table in under 30 minutes. The addition of lemon lifts it to a beautiful level of freshness. Do enjoy this delicious vegan soup!


  • 6-8 scallions
  • 1 Tbsp virgin coconut oil
  • 1 kilo frozen green peas
  • 1 400ml can full fat coconut milk
  • 1 Tablespoon veg stock powder
  • 1 bunch fresh basil or coriander (or mixture of both)
  • 1 lemon
  • 1 Tbsp Extra virgin olive oil, to serve



  1. Fill and boil a kettle of water, and get all your ingredients and
    equipment together. Put a large soup pan, one that has a lid, over
    medium heat to warm up.
  2. Chop the green onions finely, and put them into the pan with the
    coconut oil. Turn up the heat to its highest, and cook for 2 minutes,
    until softened.
  3. Add the peas to the pan with the coconut milk, stock powder, and 3
    cups of boiling water, then put the lid on and bring to a boil. Once it’s
    boiling, simmer, still over high heat, for 2 to 3 minutes.
  4. Take off the heat. Add most of the herbs (stalks and all) and the juice
    of the lemon, and use an immersion blender to puree the soup until
    super-smooth. Or transfer the soup to a conventional blender, and
    blast on high for 30 to 60 seconds until smooth and creamy.
  5. Ladle the soup into bowls, and top with a little olive oil and the rest of
    the herbs. Share, and enjoy!

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