• 1 dsp coconut oil
  • 1 medium onion, chopped
  • 500g frozen or fresh peas
  • 750ml vegetable stock
  • A handful of fresh mint
  • Sea salt & black pepper


  • Heat the coconut oil in a saucepan and add the onion. With the lid on the pan, allow to sweat until soft and translucent.
  • Place the peas in the pan with the stock, bring to a simmer and cook for five minutes, until the peas are tender.
  • Meanwhile, roughly chop the mint leaves.
  • Once the peas are cooked, add the mint leaves to the pan. Season well.
  • Blitz the soup with your blender.