Servings: 3
Difficulty Level: Easy
Ready in: 25 Minutes

Sometimes, the simplest of recipes are the best, especially, if you don’t have a lot of time to plan or prepare a meal. What’s great about this tomato-pea soup, you can make a large pot and have it all week long.


  • 5 large ripe tomatoes, minced
  • 1 clove of crushed garlic
  • 2 teaspoons of ground cumin
  • 2 tablespoons of butter
  • 1 large onion, thinly sliced
  • half a liter of water
  • 2 teaspoons ground coriander
  • 1/2 teaspoons fennel seed
  • 2 bay leaves
  • 1 tablespoon chopped fresh mint
  • 1 green chili pepper
  • 250 grams of frozen peas
  • 400 ml. of coconut cream
  • 1 tablespoon of sugar


Cook the tomatoes in water over low heat for approximately 45 minutes. Remove from heat and allow to cool.

2Pulse the tomatoes in a blender until completely smooth. Set aside.

In a frying pan over medium heat, add the butter, and fry the garlic and onion just until soft.

Add cumin, coriander, fennel seeds, chili pepper and bay leaves, and stir for 2 minutes.
Pour the coconut cream and the tomato mixture into a stockpot and bring to a boil.

Reduce heat to low and add the peas. Simmer until soft.

Add the sugar, mint, salt and pepper.

Serve with toasted garlic bread and white rice.


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