Name: Spring Pea, Mint, and Coconut Soup
Ingredients: 1 tablespoon coconut oil; 1 onion (chopped); 4 cups cremini mushrooms (sliced); 1 bunch kale (lacinato recommended but not necessary, coursely chopped); 1 can full fat coconut milk; 2 cups vegetable broth; 10 ounces frozen peas; 2 cups fresh spring peas (chop the whole pod - it's edible!); 1 bunch fresh mint (chopped); 1 teaspoon sea salt

Spring Pea, Mint, and Coconut Soup

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Course Soups, Chilis & Stews

Servings 4 Servings

Ingredients

1 tablespoon coconut oil
1 onion chopped
4 cups cremini mushrooms sliced
1 bunch kale lacinato recommended but not necessary, coursely chopped
1 can full fat coconut milk
2 cups vegetable broth
10 ounces frozen peas
2 cups fresh spring peas chop the whole pod - it's edible!
1 bunch fresh mint chopped
1 teaspoon sea salt

Instructions

In a large saute pan, cook chopped onion in coconut oil over medium heat for 10 minutes. Add cremini mushrooms and kale. Cook down for a few minutes. Add coconut milk and vegan broth. Bring to a simmer and then turn off heat. Add mixture to a blender, along with frozen peas and a few leaves of fresh mint. Blend until smooth, adding more vegan broth for desired consistency. Add salt to taste. Stir in freshly chopped spring peas and garnish with more fresh mint. (Recipe #792)

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Spring Pea, Mint, and Coconut Soup

Spring Pea, Mint, and Coconut Soup

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