Coconut-Lime Pea Soup

Coconut-Lime Pea Soup

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From: Diabetic Living Magazine

The sweet taste of fresh peas pairs nicely with the coconut and lime flavors in this Greek yogurt-based soup. Topped with delicious pan-seared scallops and fresh basil, this island-inspired recipe is ready in just 25 minutes. If you'd like, skip the scallops and serve it cold on a hot day.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups shelled fresh English peas
  • 1 wedge 1 to 2 lime(s)
  • 2 cups refrigerated unsweetened coconut milk
  • ½ cup low-sodium vegetable stock or broth
  • ¼ cup lightly packed fresh basil leaves
  • ½ teaspoon salt
  • Dash ground white pepper
  • 12 fresh sea scallops
  • Dash salt
  • Dash cracked black pepper
  • Nonstick cooking spray
  • ¼ cup plain fat-free Greek yogurt
  • 2 tablespoons refrigerated unsweetened coconut milk
  • Pea shoots (optional)
  • Snipped fresh basil (optional)
  • Lime zest (optional)


  • Prep

  • Ready In

  1. In a large saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Immediately plunge into a bowl of ice water to cool; drain again.
  2. Remove 1 teaspoon zest and squeeze 2 to 3 tablespoons juice from lime(s). In a blender or food processor combine peas, lime juice, coconut milk, vegetable stock, basil leaves, salt and white pepper. Cover and blend or process until smooth. Return to saucepan; heat through.
  3. Meanwhile, rinse scallops; pat dry. Sprinkle with dash salt and black pepper. Coat a 12-inch heavy nonstick skillet with cooking spray; heat over medium-high. Add scallops; cook 4 minutes or until opaque and browned, turning once.
  4. Stir lime zest into soup and ladle into bowls. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. Top with scallops, and, if desired, pea shoots and additional basil and lime zest.

Nutrition information

  • Serving size: 1 cup soup and 3 scallops
  • Per serving: 197 calories; 3 g fat(2 g sat); 7 g fiber; 24 g carbohydrates; 18 g protein; 92 mcg folate; 21 mg cholesterol; 8 g sugars; 1,433 IU vitamin A; 20 mg vitamin C; 301 mg calcium; 2 mg iron; 680 mg sodium; 517 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Calcium (30% dv), Vitamin A (29% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ starch

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