There’s something incredibly comforting about a bowl of warm, blended soup — especially when it’s bright green, creamy, and full of flavor. It’s quick to make, filled with goodness, and feels like a hug in a bowl. Whether you're making it for lunch, dinner, or even as a light starter for a cozy evening in, it always delivers a sense of calm and satisfaction.
I started making this soup when I had a bunch of fresh peas and no idea what to do with them. At first, I was hesitant — would peas alone be enough for a rich, creamy texture? But once I blended everything together with some potato, garlic, and coconut milk, I was blown away by how smooth, comforting, and flavorful it turned out!
One of the things I love most about this soup is how fast and flexible it is. You only need a handful of ingredients — nothing fancy, and many of them are pantry staples. A potato adds body, garlic and onion create depth, and coconut milk makes everything silky smooth with just a hint of sweetness.
It’s also a great recipe if you want to keep things light but filling. Peas are naturally sweet, full of fiber, and beautifully green, which gives the soup a fresh and vibrant look. The touch of lemon juice at the end lifts the flavors and balances the richness of the coconut milk perfectly. You can serve this soup as a light main course or as a side alongside crusty bread, croutons, or even some roasted chickpeas if you want to add a crunch.
The process itself is straightforward and relaxed. It starts with sautéing onion and garlic until soft and fragrant. Then everything else goes in — potato, water, stock cube — and simmers gently until tender. The peas go in last so they stay sweet and vibrant. Once everything’s cooked, you just blend it all until smooth. Adding the coconut milk and lemon at the end gives the soup that final creamy touch and a splash of brightness that makes all the difference.
If you like a thinner consistency, you can adjust the texture easily by adding more water or coconut milk. I usually make it on the thicker side because I find it more satisfying that way, but it's totally up to your taste. It also reheats well, making it perfect for meal prep or saving leftovers for the next day.
So, whether you're craving something cozy, looking for a light yet comforting dish, or simply want to use up some fresh peas — this blended pea soup is a delicious option. Simple, adaptable, and heartwarming, it’s one of those recipes that feels good to make and even better to eat. I hope it finds a spot in your kitchen like it did in mine!
You will need:
makes about 3 servings
• 300 g. fresh or frozen peas
• 1 potato (100 g.)
• 1 small onion
• 2 garlic cloves
• 1 tablespoon olive oil
• 200 ml. full-fat coconut milk or coconut cream
• 800 ml. water
• 1 cube of vegetable stock
• ¼ teaspoon black pepper
• 1 teaspoon fresh lemon juice
Instructions:
- Heat a pot with olive oil. Add the chopped onion and garlic, and cook on low heat for 3–4 minutes until softened.
- Pour in the water, add the stock cube and chopped potato. Cook over medium heat for 8–10 minutes.
- Then add the peas and cook for another 5–10 minutes until the peas are soft.
- Remove the pot from the heat and blend the soup until smooth.
- Pour in the coconut milk, add black pepper and lemon juice, and blend again (this step is optional, but it helps incorporate the coconut milk more evenly). If the soup is too thick, add more milk or water to reach your preferred consistency.
- Serve with croutons, bread, or your favorite toppings.
Enjoy!
