Thai Green Pea Soup

Ingredients

• 1 tbsp vegetable oil
• ½ onion, finely chopped
• ½ stick celery, finely chopped
• 4 cloves garlic, finely chopped
• Thai green curry paste, we used Blue Dragon brand
• 1 x 400ml can full-fat coconut milk
• 200g peas, fresh or frozen
• 100ml vegetable stock, plus a little more if needed
• salt and pepper, for seasoning

To garnish

• plain vegan or dairy yogurt
• 2 thick sprigs fresh coriander, chopped
• small handful pea shoots, if available
• ½ red chilli, finely chopped

Method

1. In a medium saucepan, heat the oil on medium heat. Add the chopped onion and celery. Sauté until soft and translucent for 5–7 minutes.
2. Stir in the garlic and cook for 1–2 minutes until fragrant.
3. Add the Thai green curry paste and cook for another 1–2 minutes, stirring constantly to release the aromas.
4. Pour in the coconut milk and bring to a gentle boil.
5. Add the peas and vegetable stock. Reduce heat and simmer for 10 minutes. Remove from the heat and allow to cool slightly.
6. Use a hand blender to blend the soup until smooth. Add more stock if you prefer a thinner consistency.
7. Season with salt and pepper as needed.
8. Transfer to serving bowls and garnish with a swirl of yogurt. Top with coriander, pea shoots and red chilli.