In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen

Chilled Pea Soup

Homemade Soup

CHILLED PEA SOUP 1Hello everyone,

Sharing with you this week my recipe for a Chilled Pea Soup. A delightful homemade dairy free summer soup made from very simple ingredients, which are all gently steeped together, whizzed up and left several hours or overnight to chill. Served with fresh mint either whole or finely chopped and if you like spice, add a few drops of chilli oil. Simply delicious.


JOTK - Signature-01

Serves 6 | Preparation time: 20 minutes | Cooking time: 40 minutes plus chilling | Stove Top Cooking


  • 1 tbsp coconut oil
  • 1 large leek – washed, cleaned and finely sliced
  • 1 red onion – finely chopped
  • 200g potato – peeled and diced
  • 1 litre cold water
  • 400g frozen peas
  • 3 tbsp dairy free coconut yoghurt – or 3 tbsp of coconut milk
  • 1 capful cider vinegar
  • Season with sea salt and coarsely ground black pepper


  • Fresh mint – whole sprig or finely chopped
  • Chilli oil – optional


1. Heat oil in a large saucepan, add leek and onion and saute until soft. Do not burn.

2. Add diced potato, cook for 5 minutes and then add cold water. Bring to the boil, reduce heat and slowly simmer for 30-40 minutes until potato well soft.

3. Remove pan from the heat and add the frozen peas. Allow to sit for at least 10 minutes.

4. Now either tip into a food processor and blend smooth or use a hand blender. Blend to a smooth puree, then add coconut yoghurt and whizz again. Add cider vinegar and seasonings – have a taste to check how you like it. If soup is too thick, add extra water.

5. Leave until cool and later chill for at least 4hours or over night in the refrigerator.

6. Take to the table well chilled with a sprig of fresh mint and dash of chilli oil if you seek a touch of spice.


No need to defrost the peas for this recipe, just let them sit in the hot liquid to cook through. This definitely prevent over cooking and keeps the pea sweet to the taste buds.

Always check the seasoning, as this soup does require both cider vinegar, sea salt and black pepper to LIFT the flavours or otherwise it can be a little bland.

I have made this soup with either non dairy coconut yoghurt or coconut milk, and both taste really good .. you let your tastebuds decide which you prefer best.