PEA, BROCCOLI & MINT SOUP
As green and gorgeous as a freshly mown lawn, this creamy soup has a crunchy topping
1 tbsp virgin coconut oil 1 onion, peeled 2 cloves garlic, peeled 2 tbsp fresh ginger, peeled and grated 250g shelled green peas (fresh or frozen is fine) 250g fresh broccoli, stalks included, roughly chopped 500ml vegetable stock 1 x 400g tin coconut milk 20 fresh mint leaves
for the puy lentil topping
200g cooked puy lentils 1 tbsp extra virgin olive oil Zest of ½ unwaxed lemon
Toasted pumpkin seeds Fresh mint or purple shiso leaves Toasted sourdough garlic bread
1 To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and season to taste. Set aside.
2 For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 mins until the onion begins to soften. Add the peas and broccoli and sauté for a further 5 mins. Add the stock and season to taste. Bring to the boil, reduce the heat and simmer until the veg are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using a hand blender or food processor, blend until smooth.
3 Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of oil, along with toast on the side. Recipe from Green Kitchen At
Home by David Frenkiel and Luise Vindahl (Hardie Grant). Photography: David Frenkiel