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This creamy winter soup has become a cherished comfort dish in my kitchen. The split peas blend perfectly with zucchini, while coconut cream adds a subtle exotic touch. It's the ultimate warming meal when temperatures drop and comfort food is calling.
A Global-Inspired Soup
This recipe was born from experimenting with garden-fresh ingredients. The combination of tender zucchini and split peas creates an ideal base, while turmeric and coconut cream transform it into something truly special. It's become a frequent family request at our dinner table.
Essential Ingredients
- 200g split peas Thoroughly rinsed and sorted
- 550g zucchini Fresh from the farmers market
- 1 sweet onion For its delicate flavor
- 1 teaspoon coconut oil Adds subtle richness
- 200ml coconut cream For silky smoothness
- 1/2 teaspoon turmeric Adds color and warmth
- 1.5L vegetable stock Homemade preferred
- Sea salt Just a pinch
- Five-pepper blend Freshly ground
- Crispy onions For texture
- Pine nuts The perfect garnish
Cooking Method
- Aromatics First
- Begin by sautéing the onion in coconut oil until golden and fragrant. Add turmeric, salt, and pepper to build the flavor base.
- Building the Base
- Combine split peas with stock and simmer gently for one hour, keeping the pot covered.
- Adding Freshness
- Twenty minutes before finishing, add the diced zucchini to maintain its fresh flavor.
- Final Touches
- Blend until velvety smooth, then stir in the coconut cream. Taste and adjust seasonings.
- Serving
- Ladle into bowls and top generously with crispy onions and toasted pine nuts.
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Chef's Tips
For an elevated dining experience, finish with a drizzle of toasted sesame oil before serving. The aroma is exceptional. When pine nuts aren't available, toasted pumpkin seeds make an excellent alternative - a trick often used in professional kitchens for variety.
Recipe Tips
- → Do you need to soak the split peas before cooking?
- No, just give them a thorough rinse before adding to the pot. An hour of cooking is enough to get them soft.
- → Can the coconut milk be swapped out?
- Sure, you can use fresh cream or almond cream instead. The flavor will change, but the soup will stay creamy.
- → What’s the trick for a smooth texture?
- Blend the soup well with a blender until it’s silky smooth. Add the coconut milk later to keep that dreamy texture.
- → Are the toppings a must?
- Fried onions and pine nuts add crunch and flavor, but they’re optional if you’d prefer a simpler soup.
- → Can you freeze this soup?
- Yes, it freezes great! Just let it cool first and skip the toppings. Reheat gently on the stove and add a splash of water if needed.