As green and gor­geous as a freshly mown lawn, this creamy soup has a crunchy top­ping

The Simple Things - - FRESH -

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

to serve

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

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