This is truly a refreshing, delicious and alkaline soup.  When you need something warming yet energising, this is the soup for you and oh what a colour!

Serves 6

1 small bag of frozen garden peas
2 packs of asparagus:  cut ends off and rinse
1 cup spinach
1 medium potato:  peeled and cut into cubes (optional)
1 small bunch of fresh mint:  wash and take stalks off.  Keep some leaves aside for serving
1/4 tsp coconut oil
1 small can of coconut milk
Salt & pepper to taste


  1. In a saucepan add the coconut oil and gently sauté all the vegetables except the peas
  2. Top with 1.5 litres of boiling water, bring to boil
  3. Turn heat down, cover and simmer for 15 minutes
  4. Add the peas and cook for 5 minutes
  5. Add the coconut milk and stir
  6. Add salt as required
  7. With a handheld blender, blend the mixture until smooth (or roughly blend so you still have bits of peas/veggies)
  8. Add black pepper, a couple of fresh mint leaves, a slice of lemon and serve


For that added crunch why not dry roast in a frying pan 4 tbsp of sunflower/pumpkin seeds for a few minutes and serve on top of the soup.  Nutty, crunchy and tasty!


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