[vegan] Fresh Pea, Mint & Coconut Soup

Serves 4

1 tbsp coconut oil, ghee or cold-pressed olive oil
1 onion
2 cloves garlic
500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas)
1 tsp sea salt
10 sprigs fresh mint
1,5 cup / 350 ml vegetable broth or water
1,5 cup / 350 ml full-fat coconut milk
purple micro greens (or pea sprouts) for serving
cold-pressed olive oil for serving

Coarsely chop the onion and mince the garlic cloves.
Heat coconut oil in a saucepan on medium heat. Add onions and garlic and cook until soft, not browned, about 3-5 minutes.
Add the vegetable broth or water, add peas, salt, mint and coconut milk and bring to a bare simmer. Turn off the heat.
Blend, using and immersion blender, until smooth, add extra water if desired. Season to taste.
Serve in bowls and drizzle with olive oil, micro greens, salt and pepper.
Keeps for 3-5 days in the fridge.