Pea, Mint & Coconut Soup

Our last recipe included fresh strawberries (and a chocolate cake!). With today’s recipe we’re continuing down the fresh-Summer-produce-road; a creamy Pea, Mint & Coconut Soup.

The first times I made pea soup it turned out all yellow and sad. Which made me sad, too. In my head, the soup was supposed to turn into a beautiful light green soup with a mild taste of peas. After a few more failures I googled like a mad woman and found that the key to the light green soup I had pictured in my head was to only boil the soup for a few minutes. Tops.

So, in this recipe we bring the soup to a boil and turn off the heat immediately. This way we maintain as much of the pretty green colour as possible.

Along with the peas we’ve sneaked in an extra veg; Spinach. Its mild flavour makes it the perfect veg to add to this soup as it doesn’t compromise the light pea taste plus it counts for extra greenliciousness.

On top of that we’ve added coconut milk, which makes the soup nice & creamy. And for extra freshness (it’s Summer, after all) we’ve added fresh mint leaves. To balance the consistency of the creamy soup, we serve it with finely chopped radishes on top.

Serve the soup as a starter at your dinner party, or make it the main course on a family night; Just add a spoonful of cooked lentils and you’ll have yourself a filling dinner.

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Pea, Mint & Coconut Soup

250 g peas (fresh or frozen)
100 g spinach
2 spring onions
2 cloves of garlic
1 large handful mint
Juice of ½ a lemon
400 ml coconut milk
400 ml water
1 tbsp coconut oil
Salt and pepper to taste

Mint leaves

  1. Finely chop the spring onions and garlic. Heat coconut oil in a soup pot and add the spring onions and garlic.
  2. When the onions start to soften add in the peas,  spinach, mint, coconut milk, and water.
  3. Bring to a boil and then turn off the heat as soon as it boils.
  4. Blend the soup with lemon juice.
  5. Taste with salt and pepper.
  6. Garnish with mint leaves and finely chopped radishes.

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