Who knew this was the best emulsion of ingredients ever? Green peas are full of antioxidants, fibre and protein. Add a touch of coconut for sweetness and texture and creamy caramelised links and you are in green detox soup heaven.
2 tablespoons olive oil
4 cups leeks chopped
450 g spinach
700 g green peas chopped
3 cups water
1 can organic coconut milk or one cup dried coconut
3-4 cloves garlic
1/3 teaspoon ginger powder
1/2 teaspoon cardamom
salt to taste
In a large pot place 1 tablespoon of olive oil and chopped leeks, and cook over low-medium heat for about 5 minutes.
Add minced garlic, frozen spinach and cook for another couple of minutes on low while stirring constantly.
Add 700 g green peas and 3 cups of water and bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes. After 10 minutes, add 1 can of coconut milk. Cook for another 5-10 minutes until the peas are cooked. Taste and adjust seasonings as needed.
When the soup is done, use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth).
Serve garnished with a touch of coconut cream or fresh herbs.