Green pea and coconut soup
15 min
Total Time
10 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 | large onion |
| 1 clove of garlic | |
| 2 | green bell peppers |
| 1/2 | Chili pepper |
| 1 tbsp | Olive oil |
| 600 g | Frozen green peas |
| 1 L | Vegetable broth |
| 1 | Can of unsweetened coconut milk (250ml) |
Instructions
Step 1 of 5:
Peel the onion and garlic, roughly chop the onion. Halve the chili pepper, remove the seeds, and finely chop. Clean and wash the bell pepper, then cut into strips.
Step 2 of 5:
Heat olive oil in a pot and briefly sauté the onion. Add the garlic and briefly sauté with the bell pepper strips. Then add the peas and chili pepper. Deglaze with vegetable broth.
Step 3 of 5:
Close the pressure cooker. Set cooking level to 3. As soon as the yellow ring appears, reduce the heat. When the green ring appears, the cooking time of 10 minutes begins.
Step 4 of 5:
Add coconut milk and lemon juice and heat again, but do not let it boil.
Step 5 of 5:
Puree the soup and season to taste.
