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Pea Soup with Coffee Pudding

moka coffee pot
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Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 290 kcal

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: 290
Total 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.