serves 4-6
3 1/4 cups (350g) podded peas, fresh or frozen (defrosted if frozen)
2 1/2 cups (625ml) chilled vegetable stock
1 large avocado, halved, stone removed and flesh scraped out
1/3 cup (80ml) coconut milk + more for garnish
2 cloves garlic, peeled
1/2 cup firmly packed mint leaves + more for garnish
2 tablespoons fresh lemon juice
fine sea salt and freshly ground black pepper
Buttered gluten-free toast, to serve, optional
Place peas, stock, avocado, coconut milk, garlic and mint leaves into a blender and blend on high until smooth. Stir in lemon juice and season to taste with sea salt and black pepper. If your peas and stock were cold to begin with the soup will be good to serve immediately, or if preferred can be chilled in the fridge for a further 1-2 hours before serving.
To serve transfer to bowls, drizzle with a little extra coconut milk, scatter with mint leaves and serve with buttered gluten-free toast
