Creamy Asparagus Pea Soup

Use those in-season green veggies for this simple but flavor-packed soup!

I love this served alongside a roasted chicken for a simple dinner or leftovers for lunch! Make sure to get organic peas and grab ‘em frozen to make your life easy.

What you need:

• 1 yellow onion

• 12 oz organic frozen peas

• 1 bunch of asparagus

• 1 can full fat coconut milk

• good handful of fresh mint

• 1 cup vegetable broth (can use water)

• pinch of salt

• coconut oil, olive oil for garnish

How you do it:

1. Chop and saute onion in a large pot with 1-2 tsp coconut oil on medium/high heat ~4-5 minutes

2. Wash and chop ends off of asparagus; chop roughly

3. Once onion is translucent, add frozen peas and asparagus with a splash or two of broth and cook until asparagus is just turning bright green (~5-6 minutes on medium/high)

4. Add 3/4 can coconut milk and the remaining broth or water and bring to just simmering/bubbling; allow to cook for an additional 5 -10

5. Add handful of fresh mint, salt to taste and blend immediately (don't let mint sit as it will brown as it heats up; use an immersion blender or a standard one-whatever you have!)

6. Add more liquid as needed until reaching creamy pureed consistency

7. Serve with a drizzle of olive oil (makes roughly 4 servings if using as an entree)

Tip: Store fresh mint in a jar filled with water in the fridge to boost shelf life; cover loosely with a ziploc or stasher bag as this will extend shelf life!