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Supergreens, Pea & Mint Soup

Supergreens, Pea & Mint Soup


  • 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)



  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.
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