- 1 Tbsp. coconut oil
- 3 scallions, chopped
- Kosher salt
- 3 cloves garlic, chopped
- 1 pound frozen peas
- Leaves from 1/2 bunch fresh mint (or 1 Tbsp. dried)
- 1 tsp. lemon juice
- Zest of 1/2 lemon
- 2 Tbsp. olive oil, plus more for drizzling
DirectionsTotal time: 15 minutes
In a medium saucepan, heat coconut oil over medium heat. Add scallions and a pinch of salt and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Add peas and 3 cups boiling water, bring to a simmer, and cook just until peas are bright green and no longer frozen, 1 to 2 minutes.
Carefully ladle soup into a blender. Add mint leaves, lemon juice and zest, and olive oil. Puree until smooth. Season with salt to taste. Ladle into bowls and serve with a drizzle of olive oil. Soup can be stored in an airtight container in the refrigerator for up to 4 days.
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