Thai Pea Soup

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Winters on it’s way! Autumn/Winter is my favourite time of year! Probably more Winter than Autumn, because, well, Christmas! But I do love both! Warm, dark, cozy evenings infront of the fire watching films with candles lit all around the room. Hot chocolates and lattes and of course, a whole lot of baking! Cold and rainy days call for baking! The ultimate comfort and way to bring the whole family together! I love it! Warm hearty soups and stews, roast dinners, curries and hot pots! I love it all! Lots and lots of pumpkins and squashes and of course, planning for Christmas! I live for Christmas! You’ll be seeing a ton of festive recipes and posts as we get nearer, so beware! But for now it’s all about root vegetables, porridge and hearty meals! And trying to find a suitable pair of boots and coat, but that’s a whole other story!

I like a variety of different types of things for my lunch, I try and make something different everyday! In winter this ranges from warm salads, curries, stews to roasts, eggs or soup! Soup is probably the easiest thing to make, super nourishing, flavoursome, so versatile and it can be quite satisfying and hearty too if you want it to be, or the complete opposite, depending upon what you fancy! Soups can be eaten on the go, enjoyed in a flask, at work or school or on a winter walk with friends and family or in bed when you’re ill! Soup was always given to me when I was ill, I imagine it’s because it’s super nourishing, as you drink the broth as well as all the vegetables, herbs and spices. You aren’t throwing any part away, meaning you get all the nutrients needed from the vegetables and natural healing powers from the herbs and spices! Crucial when you’re feeling under the weather! They are also great to use up leftovers, just shove a load of old root veggies (ones that you think will taste good together, theres a line…) and herbs into a pan, boil and blend and they are reasonably cheap too!

Today I’ve rustled up a light pea soup, with lime and coconut, giving it a thai feel and by using full fat coconut milk for taste, texture, flavour and a good source of healthy fats, it’s made this soup more satisfying too!

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Ingredients – Serves 3

15g raw coconut flakes

1 tbsp coconut oil

2 small onions, roughly chopped

1 large celery stick, sliced

3 garlic cloves, sliced

300g frozen garden peas

zest and juice of 1 small lime

400ml full fat coconut milk

25g chopped coriander

Method

Start off by toasting the coconut flakes in a large deep pan, over a medium heat until golden.

Pour into a bowl and put to one side.

Heat the coconut oil in the pan and fry the onions, celery and garlic over a low heat for around 10 minutes/until softened.

Add the peas, coconut milk and lime and bring to a simmer.

Add half the coriander and pour into a blender.

Blend on high until silky smooth.

Pour back into the pan and bring to a simmer to warm the soup through.

Turn off the heat and divide the soup between three bowls.

Top with the remaining coriander and toasted coconut flakes.

Enjoy,

Leitchy xx

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