Dreamy Sweet Pea and Mint Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup packed fresh mint leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped shallots and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.

3. 3

   Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the entire bag of frozen peas directly to the pot.

4. 4

   Return the soup to a simmer and cook for 3-5 minutes, just until the peas are tender and bright green.

5. 5

   Remove the pot from the heat completely. Add the packed fresh mint leaves and stir them in. Let the pot sit off the heat for 5-10 minutes to allow the mint to infuse its flavor.

6. 6

   Carefully transfer the soup to a high-powered blender (or use an immersion blender in the pot). Blend on high for 1-2 minutes until the soup is completely smooth and velvety. Work in batches if necessary, venting the lid to let steam escape.

7. 7

   Return the blended soup to the pot over low heat. Stir in the full-fat coconut milk and gently heat through. Do not let the soup boil.

8. 8

   Taste the soup and season generously with salt and freshly ground black pepper until the flavors are balanced.