Your baby is going to love this luscious pea and coconut soup. In fact, it tastes so good that it’s a dish the whole family will enjoy! You’ll just need to add a little extra seasoning.
Pea and coconut may sound like an unusual combination, but you’ll be surprised how well the flavours compliment each other.
More peas, please!
Peas are an excellent source of nutrition for your baby. Full of vitamins and minerals, they also contain plenty of protein and fibre.
You can use fresh or frozen peas in this recipe – we used frozen. And you can choose between regular peas or petits pois. We opted for petits pois because they are just so sweet and yummy!
You can learn more about introducing peas here
Coconut… for babies?
Coconut is nutritious, too, but may be an ingredient you haven’t yet thought about introducing to your baby.
It is very high in lauric acid, the main fatty acid found in breast milk.
Lauric acid is believed to give the immune system a boost and protect against infection, so it’s well worth looking at ways to include coconut in your baby’s diet.
Click here to read more about when to introduce coconut to your little one. You’ll find tips for using coconut in its different forms.
What makes this soup so creamy?
The secret ingredient that makes this soup so wonderfully creamy is a little handful of cashew nuts!
Like peanuts, cashew nuts may now be introduced earlier than previously suggested. In fact, experts now recommend that the early introduction of nuts can prevent nut allergies from developing, rather than trigger them!
Read our peanut page for more information about introducing nuts.
This is a versatile recipe
As you’ll see, few of the ingredient measurements are specific. You can increase or decrease ingredients as you choose, although we find that just a small handful of mint/cashews/coconut produces a blend with the perfect taste and texture!
To Make Creamy Pea and Coconut Soup for Baby You Will Need…
little olive oil
1 scallion (spring onion), trimmed and chopped
1 small garlic clove, peeled and chopped
1 cup of low sodium or homemade chicken stock
1 cup of peas (fresh or frozen)
small handful of fresh mint leaves
small handful of raw cashews
small handful of unsweetened shredded or desiccated coconut
1. Heat a splash of olive oil in a small pan and cook the chopped scallion and garlic gently for a few minutes until softened.
2. Add the stock and peas, then bring to a boil.
3. Transfer to a blender and add the mint, cashews, and coconut.
4. Blend thoroughly until the mixture is creamy and free from lumps.
Note: If you feel your blender isn’t powerful enough to pulverize the cashews, try soaking them in a bowl of water for 2 hours before starting the dish. Alternatively, you could soak them in the chicken stock then add them to the pan when you are boiling the peas.
Storage
You can keep this lovely soup for up to 2 days in the fridge, or transfer it to a suitable container and freeze it for up to one month. It will seem very thick when you go to reheat it, but you’ll find it thins out as it warms up.
Baby's Creamy Pea and Coconut Soup
This creamy soup is tasty enough for the whole family to share. Easy to make, it is ready in minutes and freezes well for future use.
Ingredients
- little olive oil
- 1 scallion (spring onion), trimmed and chopped
- 1 small garlic clove, peeled and chopped
- 1 cup of low sodium or homemade chicken stock
- 1 cup of peas (fresh or frozen)
- small handful of fresh mint leaves
- small handful of raw cashews
- small handful of unsweetened shredded or desiccated coconut
Instructions
- Heat a splash of olive oil in a small pan and cook the chopped scallion and garlic gently for a few minutes until softened.
- Add the stock and peas, then bring to a boil.
- Transfer to a blender and add the mint, cashews, and coconut.
- Blend thoroughly until the mixture is creamy and free from lumps.
Notes
If you feel your blender isn't powerful enough to pulverize the cashews, soak them in a bowl of water for 2 hours before starting the dish, or soak them in the chicken stock then add them to the pan when you are boiling the peas.
Store for up to 2 days in the fridge, or freeze in a suitable container for up to one month. It will seem very thick when you go to reheat it, but you'll find it thins out as it warms up.
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