I love traditional Scottish soups like broth and lentil but equally I enjoy those with a slightly more exotic taste – possibly to make me think of warmer climates.  This is a very quick and easy soup and honestly tastes delicious.  I add in a small green chilli because I like the heat, but this is entirely optional based on whether or not you like spicy food.

Ingredients

1 small onion sliced

2 cloves garlic sliced

2 cm piece of root ginger

1 tbsp coconut oil

1kg bag frozen peas

400ml vegetable stock

300ml can coconut milk

Small bunch of freshly chopped mint

1 small green chilli pepper (deseeded and diced)

Few mint leaves and 50ml of cream to garnish

Method

1. Heat the oil in a sauce pan and gently fry the onion, garlic and root ginger (and Chilli if using) until soft
2. Add the peas and cover them with the stock and season with a little salt and pepper
3. Bring to the boil then simmer for 10 minutes
4. Add the coconut milk and cook for further 5 minutes
5. Tip into a blender with the fresh mint and blitz until smooth

Serve with a few reserved mint leaves and swirl of