I waited for what seemed like an eternity for the beautiful purple podded peas to mature this summer I was so looking forward to them. Fresh peas from the garden are sweet and tender and good enough to eat raw straight from the pod or tossed into a quick salad.
They are also lovely as a soup. Here is a traditional mint and pea soup which I make with a little extra spice and coconut flavour.
Pea, Mint and Coconut Milk Soup
- 500g fresh peas
- 250g water
- 250g coconut milk
- 1 vegetable stock cube
- ½ onion (chopped)
- 2 cloves garlic (chopped)
- 1 tsp sea salt
- 1 tsp thyme
- ½ tsp pimento/allspice (ground)
- ½ tsp black pepper
- ½ Scotch Bonnet (chopped))
- Handful chopped fresh mint
- 1 tsp coconut oil
Gently heat the coconut oil. Add onion and garlic and cook gently until soft for a few minutes.
Add peas, salt, stock cube and water. Simmer until the peas are cooked.
Add pimento, thyme, black pepper, scotch bonnet and chopped mint and stir into the ingredients. Let the soup simmer for 5 mins. Remove from the heat.
Using a blender or soup blender and puree the ingredients until all of them blend into a smooth soup texture.
Return the soup to the heat and stir in the coconut milk. Simmer for another 2-3 mins. Serve.
Start them off in March/April under cover or direct sow in May in the place where you want them to grow.
Tip: Sow peas into empty loo rolls filled with compost. Peas have a long root system and will grow best when given the extra room. You can plant the whole thing out as the loo roll will degrade into the soil. An ultimate recycling method.
*Variety “Purple Podded Pea” from Crocus. Other varieties to or is good for small spaces.