Hey friends, we are only doing a quick update today to share a simple, yet scrumptious, pea recipe video that we just uploaded on our YouTube channel. We are renovating our kitchen and are currently without water and worktop, so recipe development is a tad more difficult than usual. Luise has however shown some serious magician skills through the week, creating simple, healthy meals from our somewhat sparse kitchen. We are soon posting a few of our favorite oatmeal recipes and a small list of cute places from our Copenhagen trip. So stay tuned and meanwhile enjoy this Fresh Pea, Mint & Coconut Soup.
This pea soup is gently prepared over low heat and only simmers for a short time to keep the nutrients intact and the flavor from the peas as intense as possible. If fresh peas aren’t in season you can simply use thawed frozen peas. The soup has a nice creaminess with a touch of mint and works great as a summer lunch or dinner.
Fresh Pea, Mint & Coconut Soup
1 tbsp coconut oil, ghee or cold-pressed olive oil
2 cloves garlic
500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas)
1 tsp sea salt
10 sprigs fresh mint
1,5 cup / 350 ml vegetable broth or water
1,5 cup / 350 ml full-fat coconut milk
purple micro greens (or pea sprouts) for serving
cold-pressed olive oil for serving
Coarsely chop the onion and mince the garlic cloves.
Heat coconut oil in a saucepan on medium heat. Add onions and garlic and cook until soft, not browned, about 3-5 minutes.
Add the vegetable broth or water, add peas, salt, mint and coconut milk and bring to a bare simmer. Turn off the heat.
Blend, using and immersion blender, until smooth, add extra water if desired. Season to taste.
Serve in bowls and drizzle with olive oil, micro greens, salt and pepper.
Keeps for 3-5 days in the fridge.