Lime-Scented Green Pea, Coconut Milk and Wheat Berry Soup

A beautiful soup for when the fresh peas are just coming out of the garden from Awesome Ancient Grains and Seeds: A Garden-to-Kitchen Guide, Includes 50 Vegetarian Recipes by Michele Genest and Dan Jason.

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Lime-Scented Green Pea, Coconut Milk and Wheat Berry Soup

Course Soup

Servings 6 servings

Ingredients

• 2 tsp (10 mL) canola oil
• 1 medium onion finely chopped
• 3 cups (710 mL) fresh or frozen green peas, divided
• 3 cups (710 mL) vegetable stock
• 5 lime leaves or substitute 2 tsp (10 mL) grated lime zest and 3 bay leaves
• 14- oz (398 mL) can coconut milk
• 1 ½ cups (350 mL) cooked wheat berries (emmer, einkorn or Khorasan)
• ½ cup (120 mL) finely chopped cilantro
• ½ tsp (2.5 mL) salt
• ½ tsp (2.5 mL) freshly ground pepper

Instructions

• Heat oil in a medium-sized saucepan over medium heat. Add onions and cook for 5 minutes, until softened.
• Add 2 cups (475 mL) peas, vegetable stock and lime leaves. Increase heat to medium high, bring to the boil, then reduce heat to medium low and simmer for 20 minutes.
• Remove pan from heat, remove lime leaves from the soup and puree until smooth with an immersion blender or in a food processor. Return pan to burner set at medium low.
• Stir in coconut milk, remaining 1 (250 mL) peas and wheat berries and simmer gently for 10 minutes. Stir in chopped cilantro, salt and pepper. Taste, adjust seasonings if needed and serve immediately.

Notes

TIP: Lime leaves can be harder to find in smaller communities. On your next trip to the big city, bring home fresh lime leaves and freeze them. They lose their bright colour but none of their flavour, and they’ll brighten up soups and stir-fries for up to a year.

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