Creamy Coco-Peas Soup

The combination of peas and spinach is an excellent combination of green colors and flavors. Coconut milk adds the creamy texture and mildly sweet flavor.

Green Coco-Peas Soup

Total Time: 25 minutes

Serving Size: 8

Calories per serving: 335.38

Fat per serving: 11.13g 17%

Saturated fat per serving: 7.01g 35%

Carbs per serving: 46.28g 15%

Protein per serving: 17.51g 35%

Fiber per serving: 15.84g 63%

Sugar per serving: 6.46g

Sodium per serving: 992.11mg 40%


  • 2 cups chopped leeks
  • 1 Tbsp unsalted butter
  • 2 Tbsp white basmati rice
  • 2 tsp curry powder
  • 1 tsp kosher salt; more to taste
  • 4 sprigs fresh cilantro
  • 4 cups vegetable broth (fat-free)
  • 2 cups peas, shucked
  • 4 cups coarsely chopped spinach leaves
  • 1 cup coconut milk
  • Freshly ground white pepper
  • Basil leaves for garnish


  1. Soak the leeks in a bowl of cold water to remove any grit.
  2. Meanwhile, melt the butter in a soup pot over medium heat; stir in the rice.
  3. Scoop the leeks from the water, shaking off excess, and add them to the pot along with the curry powder, salt, cilantro, and one cup of the stock or broth.
  4. Cook over medium-low heat for about 12 min, so the rice is almost done.
  5. Add the remaining 3 cups stock or broth, the peas, and the spinach and bring to a boil. Boil for about 3 minutes. Turn off the heat and stir in the coconut milk.
  6. In a blender or a food processor, purée the soup in batches until smooth.
  7. Adjust salt and white pepper and serve, garnished with fresh basil leaves.
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