2 tablespoons coconut oil
1 onion, sliced
1 leek, sliced
2 cloves garlic, crushed
1 teaspoon fresh ginger, grated
5 cups chicken or vegetable stock
500 grams frozen peas
2 handfuls spinach, silverbeet or kale or a combo of all
¼ cup mint leaves
sea salt and ground pepper
Heat the oil in a large saucepan and add the onion, leek, garlic and ginger with a good pinch of salt. Cover and cook until the vegetables are soft. Add the stock and peas, and simmer until the peas are tender. Stir in the spinach until wilted. Cool for around 10 minutes, then blend with the mint until smooth.
Season according to taste.
Stir in a spoonful of crème fraiche if you like on serving, but is delicious just as is.
