Pea and Coconut Soup

By Dee, 19th July 2016

A simple twist on a classic flavour makes this fresh soup ideal for a summer supper. Coconut milk gives it an extra creamy and luxurious finish, whilst still tasting exotic and incredibly light. Perfect for a midsummer's evening meal thanks to the addition of Dee’s Vegan Sausages, or omit for a lighter lunch. Why not make a big batch and enjoy over a few days.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 4

Difficulty rating:


1 packet of Dee's Vegan Sausages

400 ml coconut milk

450 g frozen peas

4 spring onions, roughly chopped

10 g dill

10 g mint

10 g chervil

juice of 1 lime

extra virgin olive oil to serve


1Preheat the oven to 200ºC. Line a baking dish with parchment paper and place the sausages on top, drizzle with a little olive oil and bake for 20 minutes, turning once halfway through.

2In a pan, heat the coconut milk, add the frozen peas and bring to a boil. Reduce the heat to medium, add the spring onions and herbs and cook for 3-4 minutes. Remove the pan from the heat and pour the soup into a food processor. Squeeze over the juice of one lime, season with sea salt and pepper and blitz until you have a smooth soup. If you like a thinner consistency you can add a little water.

3Return the pureed soup to the pan to keep it warm. Once the sausages are ready slice them into small chunks. Serve the soup in small bowls with some sausage pieces and fresh herbs on top and a drizzle of good olive oil.