Spring Pea, Mint, and Coconut Soup
Ingredients
- 1 tablespoon oil of choice olive oil, coconut oil, etc.
- 1 onion chopped
- 4 cups cremini mushrooms sliced
- 1 bunch kale lacinato recommended but not necessary, coursely chopped
- 1 can full fat coconut milk
- 2 cups vegetable broth
- 10 ounces frozen peas
- 2 cups fresh spring pea shoots and peas chop the whole pod - it's edible!
- 1 bunch fresh mint chopped
- 1 teaspoon sea salt
- 8 ounces protein of choice (optional) (shrimp, chicken, tofu, etc)
Instructions
- In a large saute pan, cook chopped onion in oil over medium heat for 10 minutes. Add cremini mushrooms and kale. Cook down for a few minutes. Add coconut milk and vegan broth. Bring to a simmer and then turn off heat. Add mixture to a blender, along with frozen peas and a few leaves of fresh mint. Blend until smooth, adding more vegan broth for desired consistency. Add salt to taste. Stir in freshly chopped spring shoots and peas and garnish with more fresh mint. (Recipe #792)