Zahra Abdalla enjoys experimenting in the kitchen. Here she shares a recipe for a “Western-style pea soup” to which she adds or subtracts Asian flavours depending on her mood
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 308 |
| Fat | 18.2g |
| Saturates | 16g |
| Protein | 8.9g |
| Carbs | 35g |
| Sugars | 14.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and cube the potato. Peel and thinly slice the onion. Juice the lime.
Heat the coconut oil in a pot over a medium heat.
Add the red onion and sauté until it turns a light golden brown. Stir in the peas and potato cubes. Add the vegetable stock and coriander powder.
Bring to a boil over a high heat. Cover the pot, lower the heat and leave to simmer for 20 minutes.
Add the fresh mint, 250ml of coconut cream and season with the salt and pepper.
Using a hand blender, purée the mixture to a smooth consistency, then leave to simmer for a further 5 minutes. Remove from the heat and stir in the lime juice.
Serve the soup in bowls, drizzled with coconut cream and sprinkled with some chopped coriander.
