It’s fair to say I love mint, peas and all green foods, mojitos used to be my drink of choice so I’ve started incorporating these wonderful greens into soups and salads. This Pea and Fresh mint soup is vegan, refreshing and delicious! Give it a try and serve it with a cucumber, spinach and avocado salad!
What you’ll need;
- 2 tablespoons raw virgin coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 3/4 cups vegetable broth
- 6 cups fresh peas or frozen peas, thawed
- 1/4 cup fresh mint leaves
- Himalayan Pink Salt, Ground Pepper
- 1/4 cup coconut milk
- 2 tablespoons coconut cream
How to assemble;
Melt the coconut oil in the pan, chop your onion and garlic then add to the coconut oil browning it slowly. Add half of your broth*, bringing to boil. Add peas, reducing the heat and simmering until tender. Remove pot from heat, add remaining broth, coconut milk and fresh mint, blending until smooth. Adding salt and pepper to taste. Option to add coconut cream to the mix or put a small dollop in the middle of your soup before eating.
*You can use vegetable stock cubes, or you can create your own broth very simply by creating a stock bag in your vegetable cupboard. Whenever you cut vegetables put the ends that you would throw away into the bag (be it onion skins, garlic ends, ends of peppers, mushrooms, really anything!) Then when you’re ready to make soup but the contents of the bag onto a hot pan sweat the vegetables for a couple of minutes over the heat and then cover with water so you can stir the pot. Bring to the boil and then leave to simmer for an hour. Drain the stock, chuck the veggies and you have your stock ready to add to your soup! It tastes so much better and is so much healthier. You can add your own salt, pepper and spices to your stock depending on the soup you plan to make.
Let me know if it freshens up your autumn!
Helen ~ WAP