From our family kitchen
Pea, Mint and Kale Soup with Turmeric
Published
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 tsp. Lucy Bee Coconut Oil
- 2-3 garlic cloves, finely chopped
- 1kg frozen peas
- 1 litre vegetable stock
- 30g fresh mint
- 30g kale
- 2 tsp. Turmeric powder
- 1 tsp. cardamom seeds
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- A few pumpkin seeds to serve
Method
- Melt the Lucy Bee Coconut Oil in a deep pan. Add the garlic and gently fry for 1-2 minutes.
- Add the peas, stock, mint, kale, Turmeric powder, cardamom seeds and Himalayan Salt and ground Whole Black Peppercorns. Pop the lid on and simmer for a further 10-12 minutes.
- Allow to cool slightly and blitz to your required consistency – it works equally well with a smooth consistency or ‘lumpy’.
- To serve, sprinkle with pumpkin seeds.
- Tip: this soup freezes well.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story