Ingredients
Method
- Begin by heating the coconut oil in a large pan. Add the diced onion, cover the pan and sweat the onion for five minutes until it softens and turns golden.
- Add the peas, stock, and yogurt to the cooked onion. Bring the whole lot up to boiling point then turn down the heat and cover the pan again.
- Add the fresh mint and cook for a further five minutes, stirring frequently.
- Blend the remaining soup using a blender, or in a food processor until smooth.
- Season to taste.
