Minted Pea Soup

Serves 4

Ingredients:

• 2 cups of peas, shelled
• 1 tbsp unsalted butter
• 1 large shallot, minced
• 1 small potato, peeled & diced
• 2 garlic cloves, minced
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 whole sprig of mint, leaves only
• 2 cups vegetable stock, low sodium
• 2 tsp fresh lemon juice

optional: thick coconut cream for garnish

Directions:

1. Heat a deep saucepan on medium. Add 1 tbsp of unsalted butter.
2. Once butter melts, add minced shallot and diced potato. Fry for 2 minutes or until shallots are translucent. Do not brown shallots or potato.
3. Sprinkle in minced garlic cloves, salt, black pepper and a spring of fresh mint (leaves only). Cook for a minute before adding fresh peas and vegetable stock.
4. Cook the soup until stock begins to simmer gently. Remove saucepan from heat, add lemon juice, adjust seasonings and stir to combine.
5. With a hand-blender/food processor/regular blender, puree the soup until smooth.
6. Serve immediately, garnished with a drizzle of coconut cream, mint leaves and fresh steamed peas.