This fantastic and very filling soup is very nutritious and really easy to make. The green peas give the soup a slightly sweet taste and coconut milk makes it really creamy. Definitely a great way to eat your greens.
Spinach, green pea and coconut cream soup
- 2 tablespoons olive oil
- 4 cups leeks chopped
- 450 g frozen spinach
- 700 g green peas chpped
- 3 cups water
- 1 can coconut milk
- 1/2 cup almond milk unsweetened
- 1 tablespoon nutritional yeast
- 3-4 cloves garlic
- 1/3 teaspoon ginger powder
- 1/2 teaspoon cardamom
- salt to taste
In a large pot place 1 tablespoon of olive oil and chopped leeks, and cook over low-medium heat for about 5 minutes.
Add minced garlic, frozen spinach and cook for another couple of minutes on low while stirring constantly.
Add 700 g green peas and 3 cups of water and bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes. After 10 minutes, add 1 can of coconut milk. Cook for another 5-10 minutes until the peas are cooked. Taste and adjust seasonings as needed.
When the soup is done, use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth). Add 1 dl of unsweetened almond milk if necessary (if the soup is too thick to your liking).
Serve in a bowl and top with green peas, smoked tofu, and basil leaves.