{"id":18580,"date":"2021-06-18T00:40:51","date_gmt":"2021-06-17T22:40:51","guid":{"rendered":"https:\/\/kontemplation.dk\/?p=18580"},"modified":"2026-09-19T22:41:20","modified_gmt":"2026-09-19T20:41:20","slug":"jeanettes-aertesuppe-med-ingefaer-og-kokosmaelk","status":"publish","type":"post","link":"https:\/\/www.kontemplation.dk\/en\/jeanettes-aertesuppe-med-ingefaer-og-kokosmaelk\/","title":{"rendered":"JEANETTE'S PEA SOUP WITH GINGER AND COCONUT MILK"},"content":{"rendered":"

At Kontemplation's team weekends, we take turns cooking for each other. To try to improve the quality of our retreat kitchen, to learn from our mistakes \u2013 and because it is a special joy to cook for, and eat with, people you care about.<\/p>\n

We also have that experience when we work in the kitchen and eat together with the participants at retreats and courses.<\/p>\n

And I try to convey some of the joy to you by posting recipes on the blog.<\/p>\n

In this blog post I will share one of the soups I picked up during a team weekend. It was Jeanette <\/a>who served this vegan pea soup with ginger, coconut milk and fresh herbs. It will definitely be served at \u00d8ster L\u00f8kke this summer.<\/p>\n

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Ingredients:<\/strong><\/p>\n

Ginger \u2013 I love ginger so I use a fairly large piece, but taste it if you are more reserved with this aromatic root<\/p>\n

3 cloves garlic<\/p>\n

Fresh green chili \u2013 I use a whole chili, but again, you can be more reserved and just chop a pinch if you like<\/p>\n

Organic coconut oil for frying<\/p>\n

100 grams fresh spinach leaves<\/p>\n

480 grams frozen peas<\/p>\n

8 dl vegetable broth<\/p>\n

1 can of coconut milk<\/p>\n

The juice of one organic lemon<\/p>\n

Salt and pepper<\/p>\n

 <\/p>\n

For serving<\/strong><\/p>\n

Fresh pea shoots or fresh coriander.<\/p>\n

 <\/p>\n

How to do it:\u00a0<\/strong><\/p>\n

Clean and peel the ginger. Peel the garlic cloves. Wash and remove seeds from the chili.<\/p>\n

Finely chop the ginger, garlic and chilli. Add it to a pan with a tablespoon of coconut oil and simmer for a few minutes.<\/p>\n

Add spinach leaves and frozen peas.<\/p>\n

Pour the hot vegetable broth over and bring the soup to a boil.<\/p>\n

Let simmer for 10 minutes.<\/p>\n

Remove the soup from the heat and blend it with the hand blender.<\/p>\n

Then add coconut milk and lemon juice and bring the soup to a boil briefly.<\/p>\n

Season with salt and pepper.<\/p>\n

What makes the soup really good is if you serve a piece of toasted rye bread and a small spoonful of cr\u00e8me fraiche with the fresh herbs.<\/p>\n

Welcome!<\/strong><\/p>\n

 <\/p>\n

In connection with this recipe, I can't help but share this little video souvenir from the last team weekend at Landro, which features glimpses from both the kitchen and the meals.<\/p>\n