A
simple and nourishing soup that is delicious served with cornbread and a tossed
salad.
1
cup milk
1
cup water
1
vegetable bouillon cube
1
pound peas
1
white onion, cut into chunks (about 1 cup)
1½
teaspoons salt
1
teaspoon ground ginger
A
dash of cayenne pepper
½
cup raw slivered almonds
1
can (14 ounces) coconut milk
¼
cup fresh minced parsley
- In a large pot, combine milk, water and vegetable cube. Bring mixture to a boil over moderate heat. Add peas, onion, salt, ginger, cayenne pepper and almonds. Cover, reduce heat to simmer (mixture should be rumbling) and cook for about 15 minutes or until the onions are tender.
- Remove from heat and allow the mixture to cool slightly before transferring to a food processor or blender.
- Purée the pea mixture in batches until silky smooth. Add coconut milk and parsley to the last batch to be puréed. Transfer all puréed soup back into original large pot and stir until well combined. Serve immediately.
6 servings
