Pea and corn mint cream soup has an interesting taste that may seem quite specific to some. So this is a recipe for an amateur. The soup turns out to be light, it is suitable for fasting days, for those who are losing weight and for those who observe the fast.
It is necessary
- For four servings:
- - 2 cups frozen green peas;
- - 1.5 cups frozen corn kernels;
- - 1 glass of water;
- - 1 can of coconut milk;
- - a bunch of fresh mint;
- - 1 onion;
- - half a lemon;
- - olive oil, salt, black pepper.
Instructions
Step 1
Put corn and peas in a saucepan, pour in olive oil and a little water, set to stew.
Step 2
Peel the onion, cut, fry in a skillet with oil. The onion should become soft.
Step 3
Transfer the fried onions to the peas and corn, add water and coconut milk, and bring to a boil. Unplug the stove.
Step 4
Add fresh mint leaves to the soup, squeeze out lemon juice, pepper, salt to taste. Using a blender, grind all the components of the soup until smooth.
Step 5
Pour the prepared cream soup into bowls, garnish with green onions or mint leaves.
