This pea and coconut cream recipe is perfect for those days when you don't have much time to prepare lunch or dinner, but you don't want to give up a healthy and delicious dish. A vegan soup full of flavor that, as is, is very tasty, but allows endless adaptations to each person's taste.
To make it quickly, choosing the right cookware to cook it in is the most important thing. Without a doubt, the ideal is to use a deep utensil with high sides and a wide base that heats up quickly and holds temperature like a champ. And for that, there is no better option than the Le Creuset cast-iron casserole.
You'll see that in no time you have a tasty and delicate cream ready, which I'm sure will become one of your favorite dishes, those that stay in your personal recipe book.
Get the casserole ready, and let's get to the recipe!
Cocotte Redonda Evolution Le Creuset from 18 to 34 cm
Ingredients
- 1 bunch of spring onions
- 1 tsp of olive or coconut oil
- 1 kg of frozen peas
- 750 ml of water*
- 1 can of 400 ml coconut milk, reserving a bit of the cream to pour on top
- 1 tbsp of vegetable broth powder or ½ vegetable stock cube*
- 1 large bunch of basil
- Juice of 1 lime
- Extra virgin olive oil
*The recipe indicates water and concentrated vegetable broth in powder or cubes. If you have mild vegetable or chicken stock, you can use it instead of the water and concentrate.
Preparation
- Bring the water to a boil. To do it fastest, you can do it in your kettle.
- Heat your Le Creuset round casserole with the lid on over medium-low heat.
- Finely chop the spring onion and add it to the casserole with the coconut or olive oil, and cook for 4 minutes, until soft.
- Add the peas to the casserole and stir gently so they combine with the spring onion.
- Immediately add the coconut milk (remember to reserve a little to add when serving), the powdered broth or cube and the boiling water. Put the lid on and wait for it to come back to a boil.
- When it boils, simmer over medium heat for 6 minutes, until the peas are cooked. If you notice it's boiling more vigorously, reduce the heat so it simmers gently.
- Remove from the heat. Add most of the basil, including the stems, and the lime juice and use a blender (with the guard on the blades) to puree the soup until extra smooth.
- Ladle the cream into plates or into bowls, adding a drizzle of olive oil and a few basil leaves.
- Pour a little of the reserved coconut cream and stir gently, spreading it over the soup.
Notes
- The recipe uses spring onion (tender onion), but you can use whatever type of onion you prefer. Depending on which you use, it may take a little longer to become well softened.
- Frozen peas can always be found at your usual store. But you can take advantage of spring to make it with fresh peas, since they are in season.
- If you make your own concentrated vegetable broth at home, you can use it in the same amount indicated in the recipe. Or use a mild vegetable or chicken stock.
- You can serve the soup in deep plates or bowls, but you can also present it in the soup tureens or the mini cocottes.
- As I mentioned at the start of the post, you can adapt this recipe however you like. Use mint instead of basil (in smaller proportion so it doesn't overpower the flavor), add some cooked chickpeas and slightly fewer peas, try almond milk or a bit of sesame oil... You're sure to get it right!
- Besides as indicated in the recipe, you can dress the cream before serving it in many other ways:
- with some coarsely chopped toasted almonds and a few mint leaves,
- with some cooked peas left whole and a little lime or lemon zest,
- with a few sprigs of dill and a splash of olive oil or slightly spicy oil,
- or simply sprinkling a bit of mixed ground pepper on top.
Cocotte Redonda Evolution Le Creuset from 18 to 34 cm
