Supergreens, Pea & Mint Soup

Ingredients:

• 1 Tbsp coconut oil
• 1 x red onion, chopped roughly
• 3 x garlic cloves, grated
• 1 x courgette, chopped
• 300g baby potatoes, peeled and chopped
• 1 cup sugar snap peas, chopped
• 3 cups frozen peas
• 1 Tbsp vegetable bouillon powder
• 1 litre hot water
• 2 handfuls spinach
• 1 handful mint
• 3-4 sprigs coriander
• 1 tsp spirulina powder
• 2 Tbsp lemon juice
• Salt + pepper to taste

Cashew-coconut cream:

• 1/2 cup cashews, soaked 20 minutes
• 1/4 cup coconut milk
• 1 garlic clove
• 1 Tbsp lemon juice
• Salt + pepper to taste

(Blend all ingredients until cream is smooth)

Toppings:

• Supergreens with Spirulina Superkraut
• Toasted mixed seeds
• Cashew-coconut cream

Method:

1. Heat the coconut oil in a large pot. Add the red onions and fry 3-4 minutes until soft.
2. Add potato and fry 5 minutes more stirring frequently to prevent sticking.
3. Add courgette, sugar snap peas and garlic, fry a further 2 minutes.
4. Add the stock and water. Bring to the boil and reduce to a simmer.
5. Add the peas and spinach. Cook until the spinach has wilted.
6. Take off heat. Add in fresh herbs, spirulina, lemon juice, season to taste and stir well.
7. Blitz/blend until smooth or to whatever consistency you prefer.
8. Top with cashew-coconut cream, toasted mixed seeds and Supergreens with Spirulina Superkraut.
9. Serve with sourdough bread.
10. Sip and savor.