This soup is eeeeasy to make and perfect for a light spring lunch.  To prevent blender explosion from the hot broth, I put all ingredients in blender then heat up after on the stove. (Or you can always use the Vitamix soup setting if you have one!)

Ingredients:

1 bag frozen green peas (organic when possible)

3-4 cups organic veggie broth

1 cup coconut milk

Fresh mint, handful

Salt & pepper to taste

Parmesan cheese (optional)

Directions:

1. Rinse frozen peas in a colander or sieve with hot water to soften. Place in blender.

2. Warm broth to medium heat, add to blender.

3. Add remaining ingredients to blender & puree.  Add more coconut milk or broth if needed to make desired consistency.

4. Transfer puree to a pot and warm.

5. Ladle into bowls & serve with crusty bread. 

6. If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little coconut oil. This soup is also delicious cold, but not chilled.

Peace & Give Thanks,

Sacha