Minty Garden Pea and Coconut Milk Soup
2 tablespoons extra-virgin olive oil
2 small yellow onion, finely chopped
2 stalks celery, chopped
2 garlic clove, minced
20 ounce garden peas (or frozen peas, thawed)
3 cups vegetable stock of your choice
1 cup packed fresh mint leaves, plus more for optional garnish
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 cup canned light coconut milk, plus 1 to 2 tablespoons for finishing
Optional garnishes: slivered coconut strips, mint & coconut milk
Sauté the onions, celery & garlic with olive oil in a large pot on medium heat.
Cook until slightly soft & fragrant, about 5 min.
Add the peas & vegetable broth to the sautéed vegetables. Stir while bringing to a boil. Reduce heat, cover with lid and simmer for 3 mins / until the peas have softened slightly.
Remove from heat, season with salt and pepper and add the mint leaves.
In a blender, food processor or with an immersion blender pulse soup until smooth.
Stream in the coconut milk until the mixture has a velvety consistency.
Serve at room temperature, return to pot to warm, or if you wish to serve it cold, refrigerate.
Garnish with coconut strips, mint & a drizzle of coconut milk.