Coconut mint pea soup

By Spencer Watts
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  • 2 tablespoons olive oil
  • 1 garlic clove, grated
  • ½ small onion, diced
  • 3 cups frozen peas
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • 1 x 14 oz. can coconut milk
  • ½ cup mint leaves, plus more for garnishing


  1. Heat oil in a saucepan over medium heat. Add garlic and onion and cook until translucent. Add peas, vegetable broth, and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
  2. Add coconut milk (reserve a quarter of it for drizzling) and mint leaves to soup mixture. Using an immersion blender, blitz until smooth.
  3. Transfer to serving dishes, drizzle with reserved coconut milk, and garnish with mint leaves.


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