Quick, sweet, vibrant and so refreshing. What else you need? 🙂
- 1 tbsp coconut oil
- 1 celery stalk (chopped)
- 4 spring onions (sliced)
- 2 garlic cloves (sliced)
- 450g frozen green peas
- 1 can of thick coconut milk (the one which has thick, creamy coconut cream on the top)
- Salt and pepper to taste
- 1-1 tbsp fresh mint and basil (chopped)
- Juice of a lime
- Crouton and more fresh herbs to serve
In a deep pan heat up coconut oil on medium heat, add celery, spring onions and garlic. Keep stirring it for 4-5 minutes, then add green peas and the whole can of coconut milk alongside with 2 cans of tepid water. Mix in salt and pepper, keep mixing until it’s smooth and everything is blended well.
Cover with a lid and cook it for about 30 minutes (or until the peas are nice and soft).
Take it off the heat, add fresh herbs and lime juice, then blend it with a stick blender or food processor until it’s creamy and silky.
Do a quick taste check, then serve your soup with crunchy croutons and more fresh herbs on the top.
Do you have some stale, leftover bread? Never throw it away. Cut it up into small cubes and put them in the freezer in a plastic bag. Whenever you need a crunchy topping for your soup, salad or pasta dishes just take some out of the bag and quickly pan-fry them on some olive oil. Add some salt and pepper or even fresh garlic and you are good to go.
Also, do you need some bread crumbs to bread some meat and veg, or create a crunchy topping for your pasta bake? Chop up some stale bread, leave them on your kitchen counter to completely dry, then put them in a food processor and make your own bread crumbs.
No food processor? No problem. Put your dry bread pieces in a sealable bag and beat the hell out of it with a rolling pin. Homemade bread crumbs are ready in minutes.
Ingredients and equipment I use:
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