The freshness of mint leaves, sweetness of coconut milk and above all the vibrancy of green make this pea soup perfect for spring. Best of all, it also only has six ingredients, meaning it's simple to ...

Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly ...

An immunity-boosting soup for the monsoon season - this recipe has greens swirled into a spiced, creamy red lentil soup ... 20 to 30 minutes. 5. Stir in the coconut milk, chopped greens, and 1/2 tsp ...

Stir in the coconut milk and ... until the peas are lightly coated, about 10 minutes. Fold in the cilantro and scallions and serve. Make Ahead: Berbere is an Ethiopian ground red chile spice ...