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Mint & Pea Coconut Soup

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.

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