Coconut Pea Tendril Soup


Coconut Pea Tendril Soup

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2


  • 4 green scallions
  • 4 pea tendrils
  • 1 granny smith apple
  • 1 tbsp coconut oil
  • 4 green cardamom pods
  • 1 tbsp each of curry powder
  • 2 tsp ground coriander
  • 2 tsp turmeric powder
  • 1 C of water
  • 1 can of coconut milk
  • Salt
  • Pepper
  • 40 g potato


  1. Wash pea tendrils, set aside

  2. Roughly chop 4 green scallions

  3. Peel and roughly chop 1 granny smith apple

  4. In a soup pot, add 1 tbsp coconut oil and fry 4 green cardamom pods on medium heat until very fragrant. 2-3 mins

  5. Scoop out cardamom pods and add in 1 tbsp each of curry powder, and ground coriander, add 2 tsp turmeric powder bake for 1 min.

  6. Add in chopped scallions and apple -saute until apple becomes tender 5 mins. Add in pea tendrils and wilt, add 1C of water, 1 can of coconut milk, add salt and pepper to taste cook everything for about 5 mins

  7. Transfer to blender or use immersion blender and blend to the consistency/texture you like. Return to soup pot to keep warm

  8. Top the soup with some crispy potato croutons, chop potato to bit size pieces. Put in small pot and fill with water and add salt to taste, put on stove and bring to a boil and turn off heat

  9. In a small pan, shallow fry the parboiled potatoes.

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