Learn how to make green peas soup with coconut milk before fresh Peas are out of season in Chennai!
I dream about freshly made soup every winter, but I rarely follow through and actually make them! Well, not this year — 2025 is all about Soups for me! This soup has quickly become my favourite. Freshly picked peas from the pods, tossed in oil, and simmered in water until they turn into a mushy, flavourful delight — so comforting and oh so good!
If you’re like me and frustrated by the short shelf life of packaged dairy cream (especially considering the price), try switching to a non-dairy alternative like coconut milk. It’s an easy swap, and coconuts are readily available for us, and we are just one quick tea-filter away from making fresh, homemade coconut milk.
I love experimenting with quick soup recipes, especially ones with few ingredients. This is the perfect base for a delicious soup with coconut milk — simple, tasty, and full of flavour! It’s the kind of easy soup that warms you from inside out and keeps you coming back for more.
Fresh green peas with coconut milk: Serves – 1
Ingredients
Fresh green peas – 83g
Coconut milk (Homemade was used for this recipe) – 151g
Red onion (peeled and ends removed) – 26g
Garlic (peeled and one end removed) – 5g
Black pepper powder – 1/4 teaspoon
Refined sunflower oil – 1 Tablespoon
Coriander leaves – 5g
water – 79g
Prep
- Wash and slice the onions and garlic in moderate thickness.
- Wash coriander leaves.
Recipe Instructions
- Heat the pan: Place a stainless steel fry pan on medium heat and add the oil. Let it warm up.
- Saute Aromatics: Add the sliced garlic, saute for few seconds. Let the garlic dance! Add onions and saute for about 2-3 minutes until the onions turn soft and translucent.
- Add Peas and Seasoning: Add the peas, salt, and pepper powder. Toss everything together, making sure the peas are well-coated with the oil and seasonings.
- Cover and Cook: Add the coriander leaves (without chopping) over the mixture, then cover the pan and let it cook for a few minutes to help the flavours melt together.
- Add Water: Uncover the pan, pour in the water, and stir to combine. Re-cover the pan and cook for another 5-7 minutes on low heat, or until the peas are fully cooked and tender. Be sure to check the water, do not let the peas burn.
- Cool Down: Remove the pan from heat and allow the mixture to cool for a few minutes.
- Grind to a Smooth Paste: Transfer the cooled mixture into mixie jar or any type of blender you have. Add some of the simmered water (from the pan, if any) to help blend it smoothly into a paste.
- Add Coconut Milk: Pour in the coconut milk, adjust the amount depending on how thick or thin you want your soup. Blend again to fully incorporate the coconut milk into the soup.
Notes
- Taste the soup and adjust seasoning, adding more salt, pepper, or coconut milk if needed.
- Pour the soup into a bowl and garnish with your favourite toasted seeds for that seed cycling!
How does it taste?
Soup has mild coconut milk aftertaste and a subtle note of coriander leaves.
Recipe Video
Enjoy your comforting, few ingredients and fresh produce soup!
