Pea, coconut & mint soup

This is my new favourite summer soup! It’s so simple and delicious and green! I have so much mint in the garden and this is a great way to use it. Mint has many health benefits, it improves the digestion, can improve symptoms of IBS and is antibacterial. It’s particularly effective against h pylori, the bacteria that causes stomach ulcers and is packed full of vitamins and minerals. What's not to love!

Ingredients

• 1 medium to large potato, scrubbed and diced
• 750g  fresh or frozen peas
• 50g of creamed coconut, roughly chopped  or 1 can of coconut milk
• Large handful of spinach
• Good handful of fresh mint leaves, finely shredded
• 750ml  vegetable stock

Method

1. Put the diced potato in a pot along with the vegetable stock and simmer for 10 to 15 minutes.
2. Add the coconut cream and the peas and cook for a further 5 minutes.
3. Add the spinach and mint leaves, turn the heat off put a lid on the pot and leave for 5 minutes until the spinach has wilted.
4. Blend with a hand blender, adding more stock if the soup is too thick.
5. Garnish with an edible flower, if you have one! Borage looks lovely or viola!

The creamed coconut comes in a block, most supermarkets stock it. If you are using coconut milk then you will need a bit less stock, around 500ml should do!

                       ....your health in your hands......