Thyme Coconut Cream Pea Soup

By Charlotte Carson

Nutritionally, the pea is a good source of vitamins and minerals. In particular they are a good vegan source of iron which is needed for making new red blood cells and transporting oxygen around the body, and B vitamins, which help us convert the energy from our food.

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Benefits of peas

  • Healthy bones: Just one cup of green peas contains 44% of your Vitamin K which helps to anchor calcium inside the bones. It’s B vitamins also help to prevent osteoporosis.
  • Reduces bad cholesterol: the niacin in peas helps reduce, the production of triglycerides and VLDL (very low-density lipoprotein, which results in less bad cholesterol, increased HDL (“good”) cholesterol and lower triglycerides.
  • Heart disease prevention: packed with vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels which are risk factor for heart disease.


  • 1 tbsp olive oil
  • 1 onion (Chopped)
  • 1 tsp crushed garlic
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 6 cups (804g) frozen peas
  • 2 cups (480ml) vegetable stock
  • 1 14oz (400ml) can coconut cream
  • Sea salt and black pepper (to taste)
  1. Add the olive oil to a pot along with the chopped onion, garlic, thyme and oregano and sauté until the onions are softened.
  2. Add in the frozen peas and toss up with the onions and spices.
  3. Add in the vegetable stock and coconut cream and bring to the boil. Cook until the peas are firm but tender.
  4. Blend up the soup ideally using an immersion (handheld) blender or by transferring the soup in stages to the blender jug and blending it and then return it to the pot.
  5. Add sea salt and ground black pepper to taste.
  6. Serve with a swirl of coconut cream and a sprinkle of ground black pepper (optional).

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