The final recipe in our Veganuary recipe series. This Indian inspired, vibrant pea and mint soup will be sure to keep you warm through these cold winter days. The combination of Indian spices, with a chunk of ginger to give it a kick, will leave you wanting to eat more and more. We add a dollop of Coconut Collaborative coconut yogurt, with a squeeze of lemon, on top to take it to the next level.
1 bunch spring onions, roughly chopped
2 garlic cloves, finely chopped
2tsp garam masala
1tsp ground cumin
1tsp ground coriander
1 thumb size piece ginger, grated
850ml vegetable stock
800g frozen peas
5tbsp chopped fresh mint
1 pot Coconut Collaborative Natural yogurt
1 lemon, juiced
In a high walled non-stick pan, heat a drizzle of olive oil and cook the spring onions for 5 minutes, or until soft.
Add the ginger, garam masala, cumin, ground coriander and cook out for a further 2-3 minutes. Once cooked out, add the vegetable stock, bring to the boil and then simmer for 5 minutes. Add the peas to the stock base and simmer for 5 minutes.
Stir in the mind, cool slightly and then our into a food processor or use a hand blender and blitz until you reach a smooth, silky texture. Taste and season with salt and pepper. Mix the Coconut Collaborative coconut yogurt with the lemon juice in a separate bowl.
To serve, re-heat the soup the pan and portion into bowls. Add a dollop of Coconut Collaborative coconut yogurt on top.