Ep.9 Pea(ce) Soup

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Published date: 
Wednesday, September 20, 2017 - 5:15pm
Produced for (Program name): 



Minty Garden Pea and Coconut Milk Soup







2    tablespoons extra-virgin olive oil

2     small yellow onion, finely chopped

2    stalks celery, chopped

2        garlic clove, minced

20    ounce garden peas (or frozen peas, thawed)

3    cups vegetable stock of your choice

1    cup packed fresh mint leaves, plus more for optional garnish

1/2      teaspoon sea salt

1/4      teaspoon white pepper

1     cup canned light coconut milk, plus 1 to 2 tablespoons for finishing

Optional garnishes:  slivered coconut strips, mint & coconut milk





Sauté the onions, celery & garlic with olive oil in a large pot on medium heat. 

Cook until slightly soft & fragrant, about 5 min.


Add the peas & vegetable broth to the sautéed vegetables. Stir while bringing to a boil. Reduce heat, cover with lid and simmer for 3 mins / until the peas have softened slightly. 

Remove from heat, season with salt and pepper and add the mint leaves.


In a blender, food processor or with an immersion blender pulse soup until smooth.

Stream in the coconut milk until the mixture has a velvety consistency.


Serve at room temperature, return to pot to warm, or if you wish to serve it cold, refrigerate.

Garnish with coconut strips, mint & a drizzle of coconut milk.

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