Pea & Coriander Soup

Pea, Coriander and Red Chilli Soup

Kelly Little
This super smooth soup makes for a simple and punchy lunch, and you can adjust the chilli according to your tastes.  The combination of the sweet peas with the salty stock is satisfying for the palate; and the coriander adds a fragrant addition.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course, Soup
Servings 2


  • 1 large onion finely chopped
  • 1 red chilli finely chopped
  • 1 tbsp mild coconut oil or any other oil with a higher smoke point
  • 500 g frozen petit pois
  • 250 ml vegetable stock
  • handful fresh coriander
  • sea salt and pepper to taste


  • In a medium sized saucepan, sauté the onion and red chilli in the coconut oil until soft over a low to medium heat.
  • Add the frozen peas and vegetable stock and bring to a boil.  Simmer for about 8-10 minutes.
  • Transfer to a blender and add a large handful of fresh coriander.
  • Blend until smooth and season to taste with sea salt and pepper.  Serve and enjoy!


Allergy advice: none