The ultimate green soup! Super, healthy and Festive
Ingredients
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- 1 tbsp olive oil ,
- 1 onion, finely chopped ,
- 2 cloves of garlic, minced ,
- 3 cups chicken stock ,
- 1/3 cup mint or basil leaves ,
- 1 kg fresh peas, shelled or frozen peas ,
- 1 tsp curry ,
- 1 tsp smoked paprika ,
- 50 ml coconut milk ,
- extra olive oil, for serving ,
- cream cheese, for serving ,
- smoked paprika, for serving
Instructions
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- Heat the oil in a large pot over medium-high heat. ,
- Add the onion and garlic. ,
- Sauté for about 5 minutes, until the onion softens. Stir often. ,
- Add the stock and boil. Add the mint or basil, curry, paprika, coconut milk and the peas. Cover pot and bring to a boil. ,
- Cook to 3 minutes or until the peas soften but still retain their vivid green color. ,
- Remove from heat and immediately beat with an immersion blender. Season with salt and pepper. ,
- You can also use a regular blender, but add the mixture in batches. ,
- As long as the soup sits in the hot pot it will keep losing its bright green color. So it is important to move quickly at this time. ,
- Serve in bowls. Top with olive oil, cream cheese and smoked paprika.