Ingredients
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2 tablespoons olive oil
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1 garlic clove, grated
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½ small onion, diced
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3 cups frozen peas
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3 cups vegetable broth
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1 teaspoon salt
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1 x 14 oz. can coconut milk
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½ cup mint leaves, plus more for garnishing
Directions
- Heat oil in a saucepan over medium heat. Add garlic and onion and cook until translucent. Add peas, vegetable broth, and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add coconut milk (reserve a quarter of it for drizzling) and mint leaves to soup mixture. Using an immersion blender, blitz until smooth.
- Transfer to serving dishes, drizzle with reserved coconut milk, and garnish with mint leaves.
