20 minutes
10 minutes
4 servings
2 cups chicken stock
2 cups frozen or fresh peas
2 Spring onions, chopped
1 tsp sea salt
1 cup fresh basil leaves
1 shallot, diced
1 garlic clove, minced
1 tbsp extra virgin olive oil
1. To make the soup, place all the ingredients except the fresh basil in a large saucepan and simmer for 8-10 minutes on medium-high heat, until piping hot. Stir in the basil leaves, then transfer to a high-speed blender or food processor and blend until smooth and creamy. Return to the saucepan to keep warm until serving.
2. Serve warm with a swirl or coconut cream and a garnish of fresh parsley.