A classic dish that’s fresh and light. The perfect spring & summertime soup!
Chop the potatoes into small cubes, boil in 500ml of water with salt until soft enough to pierce with a fork (around 10 minutes). Tip in the frozen peas and boil.
Tip in the coconut milk, bring to a boil and add more coconut milk if too runny. Add the mint, simmer then blend until smooth and creamy.
Serve with coconut cream and a sprinkle of pumpkin seeds and linseeds.