This nurturing soup is perfect for the season and for your Christmas table. It is packed with lots of nutrients, protein and it's vegan!
My inspiration for this soup was the Thai curry, which is one of my absolute favourite dishes in this world! I have used thai curry paste (without shrimp), coconut milk, peas, some onion, ginger and garlic et voila! Here you have a super nurturing and flavourful soup❤️
I am planning to make it even more often in this season as it is soo good!
Start by sauteeing the Thai curry paste in the coconut oil 30 seconds, until it starts releasing its flavours. Add the onion to it and cook for 5 minutes. Add a little bit of water if it starts caramelising too fast. Add the garlic and cook for 1 minute more.
Add the cooked peas (I cooked them in water separately until the water started boiling and I added some salt to it) and the coconut milk and the vegetable stock cube. Add the water and let everything simmer for about 10 minutes.
After 10 minutes, you can turn down the heat and mix everything with a vertical blender. You should still have a vibrant green colour as we boiled everything for 10 minutes only. Serve with extra coconut milk ot coconut yogurt and decorate with coriander and green peas. Enjoy!