This is one of the simplest soups–as it’s mainly made from frozen veg + takes only a teensy bit more than five minutes to cook. It might look green but has a sweet taste from the peas with freshness from mint, lemon + ginger + creaminess from coconut milk. To make it more nourishing, serve with some cooked lentils + seeds on top, or bread
on the side.
- 1 tbsp coconut oil
- 1 onion, peeled and coarsely chopped
- 2 garlic cloves crushed and coarsely chopped
- 2 tbsp peeled and grated fresh ginger
- 250g / 8.8oz frozen green peas
- 250g / 8.8oz fresh broccoli stalks included, roughly chopped (or frozen broccoli florets)
- 500ml / 16.9 fl oz vegetable stock
- sea salt
- freshly ground black pepper
- 400g / 14.1oz tin coconut milk • 1-2 tbsp lemon juice
- 20 fresh mint leaves
1. Heat the oil in a large saucepan on a medium-low heat and add onion and garlic, along with the ginger, and sauté for a bit until the onion begins to soften.
2. Add the peas and broccoli and sauté for a minute more.
3. Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn.
4. Remove from the heat and stir through the coconut milk and mint.
5. Use a hand blender to mix it smooth. Taste and add more salt or lemon if needed.
6. Top with a sprinkling of cooked black lentils, pumpkin seeds, mint and a drizzle of oil
Recipe by: David Frenkiel