Pea Shoot Soup

Ingredients

2 tablespoons
coconut oil
1⁄2 teaspoon
salt
1
onion (chopped)
1
head of cauliflower (chopped)
1 can
full fat coconut milk (15 oz can)
2 cups
vegetable broth
4 cups
loosely packed pea shoots (or a bag of fresh spinach)
1⁄2
lemon
1 bunch
fresh mint (chopped, optional)
Yields:
servings

Instructions

Melt coconut oil in a large soup pot over medium heat. Add salt and onion and sweat for 10 minutes, allowing the onions to color but not brown.

Add cauliflower and saute for 3 minutes. Add coconut milk and broth, bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in pea shoots or spinach, and allow soup to cool. 

Puree in a blender or with an immersion blender. Return to pot to heat. Adjust flavor with a squeeze of lemon, salt and pepper to taste.

Garnish with fresh mint.