- 1 Tablespoon olive oil
- 1 yellow onion, diced small 2 cloves garlic, diced
- 500g peas, fresh or frozen 1 cup Romaine lettuce, rough chopped
- 15 mint leaves
- 2 cups of vegetable stock 1 cup of coconut milk
- 1⁄2 teaspoon salt
- 1 Tablespoon fresh squeezed lemon juice
- Heat olive oil in a large pot. Once hot, add garlic and onion. Cook until onion is soft over medium heat.
- Set aside 1 cup of peas to use later on. To the pot, add the remaining peas, lettuce, mint, vegetable stock, and coconut milk. Cover and let simmer until lettuce is soft- about 5-8 minutes.
- Transfer soup ingredients to a blender and blend well until soup is smooth. Taste soup and if needed add the 1⁄2 teaspoon of salt. Add the lemon juice and blend again. Taste.
- Add the cup of peas you set aside to the blended soup. If the peas were frozen, you might want to add soup back to the pot and heat for a few minutes until the peas are defrosted. Serve and enjoy!
Jennifer Moore http://jmoorehealth.com/