Soup is the perfect food don’t you think? It doesn’t matter if it’s 100 degrees (my car temperature read 108 this afternoon!) or minus 10, soup is generally the answer to everything. The only difference being that in the summer I serve it nice and chilled. This is delicious, fully vegetarian, has tons of flavor and is very satisfying. Mint and pea is such a British combination, there was always both in the garden when I was growing up and we made soup all the time. This is the updated version using coconut milk instead of stock which takes it to a whole new level. I actually licked the bowl. It’s fun to decorate with edible flowers such as pansies or nasturtiums for a touch of whimsy.
Chilled Pea, Mint and Coconut Soup – adapted from Green Kitchen Stories.
1 tablespoon coconut oil
1 onion, finely chopped
2 stick of celery, finely chopped
2 cloves garlic, crushed
Pinch of salt and pepper
2 cups fresh or frozen peas
1, 14 oz can organic coconut milk
1 cup fresh mint
- Heat the coconut milk in a medium saucepan. Add the onion and celery, sprinkle over the salt and pepper, sauté until translucent, about 8-10 minutes on a low heat.
- Add the garlic and sauté for a further 2-3 minutes.
- Add the coconut milk and stock, bring to the boil. Turn down the heat and simmer for about 5 minutes. Remove from the heat.
- Add the peas and mint. Allow to sit for 5 minutes then blend.
- Can be served warm or chilled.