Creamy courgette, mint and pea soup

This amazingly simple and super creamy soup is inspired by one of my own favourite food blogs Green Kitchen Stories. I am sure you have heard of them and if not make sure you check them out. Amazingly creative people.

I have tired to make mint pea soup before and failed miserably. The courgette and the coconut milk add such a creamy texture that I will never again try any other recipe.

I think you could easily replace the mint for spinach perhaps even upping the amount to two handfuls.

I recently found out that peas contain a large amount of protein. Yippee for vegetarians! Also peas contain so called phytonutrients that guard again cancer through their antioxidant and anti-inflammatory properties. Another benefit is tier low GI profile, meaning they won't spike your sugar level,  and lead you to sugar cravings. Instead they will elongate your blood sugar level to keep you full longer.

Anyone can throw this soup together, all you need is:

1/2 tbsp coconut oil
1 courgette, chopped into dices
300 grams frozen peas (or fresh if your lucky enough to find)
handful of fresh mint leaves (I plucked 5 stalks)
1 veggie stock cube
sale and pepper to taste
1 tinned coconut milk
1 medium sized yellow onion, chopped into cubes
optional - 1/3 chili, chopped
250 grams water

1. Fry the chopped chili and diced onion in the coconut oil for a few minutes, until the onion gets soft and shiny. The add the courgette and give it a little fry, just to bring out its flavour and soften it up a bit. 
2. Now add the frozen peas, coconut milk, crumble in the stock cube and add the water. 
3. Bring to a boil, stir and lower to a simmer. Depending on if your peas were frozen or not you will have varying cooking time. However check the consistency of the peas and courgette after 5min and again after 8-10min. Once the peas are soft, add the fresh mint and then blend. 
4. Add salt and pepper to taste and allow the soup to reheat then serve. 

To serve, a drizzle of cold pressed extra virgin olive oil, sprinkle of hemp seeds and roasted pumpkin seeds. I also added some sprouted buckwheat but that's not really gonna make or break the soup. I bet some non salted pistachios would do really nicely in place of the hemp and or pumpkin seeds.