with Coconut Milk, Fresh Thyme, and a Dukkah Sprinkle
The combination of peas and leeks is a classic and unmistakable pairing that I’ve experimented with by introducing various flavours and textures. I adore the comforting embrace of flavours from peas and leeks, but I wanted to add a touch of freshness with coconut milk. I’ve intentionally steered clear of double cream or any additional fats.
Fresh Thyme in my kitchen
I’ve only recently begun to incorporate thyme into my cooking, and I simply can’t get enough of its aromatic vibrancy. In Serbian, my native language, the name of this herb poetically translates to ‘the mother’s darling’. Historically, it has been used as an ingredient in herbal teas, supposedly offering health benefits for ailments such as coughs and indigestion (though I’m not certain about the scientific evidence supporting these claims).
Once I realised it was the same plant I knew from my childhood, I am quite fond of its Serbian name, I’ve been using thyme more frequently in my cooking, particularly enjoying it in various soups.
Its delicate, earthy flavour adds a wonderful depth to many dishes, complementing the sweetness of peas and the subtle oniony notes of leeks beautifully.
about dukkah
A generous sprinkle of dukkah is optional, as it requires a bit more effort to make, but it’s well worth considering. Dukkah not only adds delightful texture but also contributes significantly to the nutritional value of the dish, making it wholesome on multiple levels.
my cookbook
In my cookbook ‘My Sisters’ Cookbook – Food and Menopause’, I’ve provided a detailed explanation of this blend of spices and nuts traditionally used in Egypt and throughout the Middle East. To learn more about the book, please follow the provided links.
Here, I will happily share my recipe for Dukkah to give you the full experience.
Creamy Vegan Pea and Leek Soup with Coconut Milk, Fresh Thyme, and a Dukkah Sprinkle (vegan)
Creamy Vegan Pea and Leek Soup with Coconut Milk, Fresh Thyme, and a Dukkah Sprinkle (vegan)
Indulge in a vibrant vegan pea and leek soup, creamy with coconut milk and topped with a tantalizing nutty and spicy sprinkle that will elevate your taste experience.
For more recipes like this one, check here!
Serves 4
Soup INGREDIENTS
- 2 Tbsp olive oil
- 1 tsp salt
- 2 leeks, around 400g
- 400g peas, garden peas or Petit pois, fresh or cooked from frozen
- 1 tin coconut milk, 400ml
- 3/4l water
- Thyme sprigs, leaves scraped
- Ground black pepper
- Large saucepan with the lid
- Hand blender
Dukkah INGREDIENTS
- 50g almonds in the skin, not blanched
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- ½ tsp cayenne pepper, or more depending how spicy you prefer it.
- Pinch of salt
- Non-stick frying pan
- Pestel and mortar or spice grinder
instructions:
Leek Preparation:
Trim both ends of the leeks. Slice the leeks lengthwise, separating the white and green parts. Carefully wash each half under running water, ensuring you remove all dirt trapped between the layers. Chop the leeks roughly – precision isn’t crucial as the soup will be blended later.
1.In a large saucepan, combine: Chopped leeks, a drizzle of olive oil, and a pinch of salt. Sauté the leeks over medium heat, stirring occasionally, until they become soft and translucent (approximately 5-7 minutes).
2. Add frozen or fresh peas directly to the leeks. Stir and cook for an additional 2 minutes, ensuring the peas are evenly distributed and heated through.
3. Pour in water to cover the vegetables. Cover the pan with a lid, leaving a small gap for steam to escape. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Stir in coconut milk and fresh thyme. Bring to a final boil. Taste and adjust seasoning with salt and freshly ground black pepper. Blitz until smooth and creamy to your liking.
5. Garnish with fresh thyme sprigs and a sprinkle of dukkah.
Dukkah:
1. Roast the almonds in a non-stick frying pan over medium heat until they are browned, and your kitchen is filled with the delightful aroma of almonds. Once roasted, rub the almonds between your palms to remove the skins.
2. Transfer the peeled almonds to a separate dish, and then add all the seeds to the frying pan.
3. Stir continuously to prevent burning and remove from heat as soon as the aroma becomes intense. Be cautious not to let the seeds turn black, as this indicates they have overcooked and should be discarded. Avoid leaving the seeds in the hot pan, as they will continue to cook.
4. If crushing the seeds by hand, begin to crush them and gradually add the almonds until the mixture resembles a sandy texture. Alternatively, use an electric spice grinder to blitz the seeds and almonds together.
5. Finally, add the cayenne pepper and salt to finish the dukkah blend.
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Jelena Pop-Kostić 
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