- 1 large white onion, diced
- 350g of new potatoes, diced
- 400g of frozen peas
- 50g of baby spinach
- 1.5 litres of filtered water, boiled
- 2 medium green chillis, finely chopped
- 2 cloves of garlic, chopped
- 2 tbsp of fresh chopped mint
- 1 tsp of vegetable stock paste (or 1 stock cube)
- 1 tbsp of coconut oil (mild)
- A swirl of natural unsweetened yogurt or coconut yogurt
- Fresh chilli slices
- Fresh pea pods
- Mix the stock with 1.5 litres of boiling filtered water and set aside (unfiltered is also fine!)
- In a large saucepan, heat the oil over medium heat and add the onion. Cook for around three minutes until they start to turn translucent. Add the chilli and cook for another three minutes then add the garlic and cook for about one minute, taking care not to let the garlic turn brown, as this will give a bitter taste.
- Add the stock and bring to the boil. Add the potatoes and turn the heat down a little to simmer. Cook for 10 minutes until the potatoes are tender.
- Add the peas, turn the heat up a little and cook for three minutes. Finally, add the spinach and mint and cook for a further three minutes until the leaves have wilted down. Season with salt and pepper.
- Take the pan off the heat and place on a heat-proof surface. There are two ways you can blend up the soup so take your pick: Take an immersion blender and on the pulse setting, carefully blend the soup until it becomes smooth and looks a lovely bright green. You can use a tea towel here to hold over the top as it can get messy!
- Alternatively, you can place the soup into a high-speed blender and pulse until you reach your desired consistency. Some blenders may require the soup to cool a little before hand, depending on how heat resistant they are.
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