Chef Devan Rajkumar is back with another pea recipe: pea, spinach & coconut milk soup. “Really simple, use your frozen peas.”
INGREDIENTS
- 1 cup frozen peas
- 2 cups spinach leaves
- 1 shallot finely diced
- 3 cloves garlic
- 1/2 tsp cumin powder
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tsp lemon juice
- 2 tsp grapeseed oil
- 2 cups cubed bread
- 2 tbsp olive oil
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/3 tsp fresh cracked black pepper
METHOD
- In a pot over medium-low heat add oil.
- Add shallot, salt, garlic and sauté until lightly golden brown.
- Add cumin, chili, coriander, cinnamon, nutmeg and stir until fragrant.
- Increase heat to medium and add peas, spinach and sauté.
- Once spinach is wilted add broth, coconut milk and simmer for approximately 15 minutes to combine flavours.
- Add lemon juice and blend until smooth.
- Plate in a bowl and garnish with croutons
Croutons:
- Pre-heat oven to 400F and line a baking tray with parchment paper.
- In a mixing bowl combine all ingredients and toss well.
- Bake for 10 minutes then remove and allow to cool to room temperature.
- Store in an airtight container until required.