From Black Eye to Green Soup: Peas, Mint & Coconut

Sometimes the stimulus to cook a new recipe comes from an unexpected direction.

Cleaning up the uppermost shelf of my wardrobe, trying to tighten und lash up our winter blankets while standing on a wobbly stool (Attention: DO NOT TRY THIS!) I managed to give myself a full blown punch on my left eye. It really hurt and my eye started to swell (well, at least I did not knock myself out). My husband sprinted to the kitchen and came back with a bag of frozen peas to put on. You see, a green diet improves health:)

But what to do with those half-defrosted peas? Helene Holunder has a wonderful recipe in her book “Meine Familie isst vegan” (My family eastes vegan), to make good use of them.

Recipe: Pea-Soup with Mint and Coconut


Ingredients /serves 4 people

200 gram spring onion

200 gram potatoes

4 tablespoons olive oil

200 gram coconut milk (this is approx half a can)

2 tablespoons instant vegetable broth

600 gram frozen green peas

5 stems of mint

Salt & Pepper

Juice of 1 lime



Clean the onions and cut them in pieces. No need to have them very small, as all will be blended afterwards anyways:). Peel the potatoes, wash them and cut them into pieces, too. Put the oil in a pot, heat and fry the onions and potatoes.

Take 4 tablespoons of your 200 gram of coconut milk aside to use as a toping later.

Add 800 ml water, the rest of the coconut milk and the peas to the pot and let it simmer for 15 minutes.

Wash the mint and add half of it. Blend the soup. Season with salt, pepper and the lime juice and add the rest of the mint (keep some leaves for deco). Blend again and serve topped with coconut milk and mint. As a side dish I did serve some homemade Tomato- Rosmarin Foccacia. Yummy!!

Following the motto” If life hands you lemons, turn them into lemonade” I turned a black eye into a wonderful lunch!



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