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Green pea matcha soup with feta and coriander topping

January 8th, 2016

Our recipe of the week is a comforting geen pea matcha soup with feta and coriander topping.

It is very easy to do and has a smooth taste and texture. Surprise your family with this green soup which has a slight taste of sweet green tea and parsley root.

This soup is very kids friendly and comforting on a dark winter evening.



Download recipe
40 min.363 kcal.4 pers.


  • A large package of frozen peas1  pcs
  • Whip cream1  pcs
  • Feta1  pcs
  • Shallots1  pcs
  • Coriander20  g
  • Parsley root600  g
  • Matcha spiruline mix8  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Vegetable broth800 ml
  • Garlic cloves2 pcs
  • White wine100 ml

How to do:

Green pea matcha soup

  • Peel and chop shallot and garlic. Peel and coarsely chop parsley roots. Heat 1-2 tbsp. olive oil in a larger pot and sauté garlic and shallot for 2-3 min. on medium heat. Deglaze with white wine and let evaporate. Add peas, a pinch of salt, vegetable broth and parsley root. Bring to a boil. Reduce the heat to medium/low, cover with a lid and let simmer for 15 min. Add the matcha-spiruline-mix, whip cream and cook for another 2-3 min. Pulse with your handheld blender until smooth and season to taste with salt and pepper.

Feta coriander topping

  • Drain feta cheese. Add feta and coriander to your food processor and pulse to your liking. Alternatively, you can crumble the feta into a bowl and fold in finely chopped coriander.


  • Pour the soup into larger bowls and sprinkle with feta coriander topping. Serve with some freshly ground black pepper and enjoy while hot!