Pea soup and coffee pudding might sound like a kitchen odd couple, but trust me, they secretly love each other. This vegan duo takes your taste buds on a wild, unexpected ride. Creamy peas meet bold coffee in a dish that’s anything but boring. If you think plant-based meals can’t be fun, this combo will prove you delightfully wrong. Ready for a dinner that’s cozy, quirky, and full of flavor? Say goodbye to boring bowls and hello to this sassy, easy-to-make vegan feast.
Pea Soup with Coffee Pudding
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Ingredients
For Pea Soup:
- 3 cups fresh or frozen green peas
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp fresh mint chopped (optional)
For Coffee Pudding:
- 2 cups unsweetened oat milk
- 1/4 cup instant coffee granules
- 1/4 cup maple syrup
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until translucent and fragrant (about 5 minutes).
- Add peas and vegetable broth, bring to a boil.
- Reduce heat and simmer for 20 minutes or until peas are tender.
- Use blender to puree soup until smooth; season with salt, pepper, and mint.
- Whisk cornstarch into 1/2 cup oat milk until smooth.
- Heat remaining oat milk, coffee, and maple syrup in saucepan until warm.
- Slowly add cornstarch mixture while whisking until pudding thickens (about 5 minutes).
- Remove from heat, stir in vanilla, and cool slightly.
- Serve soup hot, followed by chilled coffee pudding.
Notes
Nutritional Values (Per Serving)
Calories: 290Total Fat: 3.5g
Saturated Fat: 0.4g
Carbohydrates: 50g
Fiber: 10g
Protein: 12g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Calcium: 22%
- Vitamin A: 15%
- Vitamin C: 12%
- Magnesium: 14%
Additional Notes/Tips
- Add a splash of lemon juice for extra brightness in soup.
- Swap oat milk for almond milk if you prefer.
- Sprinkle crushed nuts on pudding for a crunchy surprise.
- Store components separately to keep pudding creamy.
