How To Make Pea and Coconut Soup - Chef Cynthia Louise
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Nourish Yourself With Velvety & Decadent Pea & Coconut Soup

Magnificent, fulfilling, creamy, and decadent… These are the first words that come to my mind when I think of this Pea and Coconut Soup. There are so many benefits that come with this soup and at the same time it’s so simple to make that you will be shocked (I know I was). And its colour, so bright green that it’s irresistible!

Meet The Glory 

You’ll need a couple of very basic ingredients: peas, coconut milk, spring onions, and fresh coriander. Yep, that’s it! Throw everything in a pot, bring to the boil and then blend. It’s that simple and yet your body will massively benefit from this meal! This is exactly what wholefood is about – preparing dishes that are as close to nature as possible. 

Back to the soup – it has a very silky, velvety texture that comes not only from peas but from coconut milk as well. I’ll drop a quick note here – be mindful when you buy coconut milk; try to find one that is 100% pure coconut milk. Even better, make your own! If you’ve accepted this challenge, check out my blog post on how to make coconut milk at home and why you should even bother to do it.

The soup is good to be served as it is but I sometimes like to sprinkle it with black sesame seeds, some spring onions, and just a drizzle of olive oil. If you like spicy food, feel free to add a sprinkle of chili flakes.


How To Make Pea and Coconut Soup

If you already feel excited to prepare this magnificent Pea and Coconut Soup, jump to the ingredients list or check out the video for a few more extra chef’s tips.

Pea and Coconut Soup Recipe!


For the Soup:

  • ½ bunch Fresh Coriander, roughly chopped
  • 200g Peas
  • 2 large Spring Onions
  • 400ml Coconut Milk
  • A pinch of Salt

  • A pinch of Black Pepper

For the Garnish:

  • 1 tsp Black Sesame Seeds
  • 1 Spring Onion, chopped
  • A drizzle of Olive Oil


  • Add the ingredients to a pot and bring to the boil.
  • Simmer for 5 minutes and then allow to rest for a couple of minutes.

  • Transfer to a blender and blend until smooth.
  • Pour into a bowl, garnish and serve.

Makes: 700ml

Cooking time: 5 mins

Freezer-friendly: Yes



Chef’s pro tip: Be very mindful when you blend this soup or anything that’s hot even if your blender manages heat well. The rule of thumb is not to close the lid completely and allow some air to go through; otherwise it will blow up if you trap the heat inside the blender. #learnfrommymistakes


How did you like your Pea and Coconut Soup? I’d love to hear all about it! Let me know in the comments and if you are as inspired by wholefood as I am, click that subscribe button to get notifications from my YouTube channel.

From my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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