It’s been a while lol sorry guys! Here’s a fall favorite. I added some of Activz’s Organic, Non-GMO Kale powder (just whole organic kale dried to a powder!) to this and it bumped up the nutritional value; plus no one could taste it. Check them out at Activz.com and get 20% off anything with my code “BRINGINGFIT20” 😊
1 quart organic chicken/vegetable broth
1 sweet potato, diced
1/2 cup fresh mint leaves
3 cloves garlic, minced
1 shallot, minced
Sautée shallots in olive oil until fragrant, then add in garlic until tender. Add the stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Add the coconut cream (alt: creme fraiche, greek yogurt, cream) and more mint, and taste for seasoning. Serve hot with croutons or roasted chickpeas and sweet potatoes. VGN, GF.