How to Make Sweet Pea Soup with Coconut and Ginger | Hawa at Home | Food Network

A simple sweet pea soup made with coconut and ginger, that just so happens to be vegan? We are SO IN.
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.

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Sweet Pea Soup with Coconut and Ginger
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)

Directions

Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.

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How to Make Sweet Pea Soup with Coconut and Ginger | Hawa at Home | Food Network
https://youtu.be/RCH9AKPdM-4