Spring Pea, Mint, and Coconut Soup


1 tablespoon
coconut oil
onion (chopped)
4 cups
cremini mushrooms (sliced)
1 bunch
kale (lacinato recommended but not necessary, coursely chopped)
1 can
full fat coconut milk
2 cups
vegetable broth
10 ounces
frozen peas
2 cups
fresh spring peas (chop the whole pod - it's edible!)
1 bunch
fresh mint (chopped)
1 teaspoon
sea salt


In a large saute pan, cook chopped onion in coconut oil over medium heat for 10 minutes. Add cremini mushrooms and kale. Cook down for a few minutes. Add coconut milk and vegan broth. Bring to a simmer and then turn off heat. Add mixture to a blender, along with frozen peas and a few leaves of fresh mint. Blend until smooth, adding more vegan broth for desired consistency. Add salt to taste. Stir in freshly chopped spring peas  and garnish with more fresh mint.  (Recipe #792)