Method:
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Begin by heating the coconut oil in a large pan. Add the diced onion, cover the pan and sweat the onion for five minutes until it softens and turns golden.
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Add the peas, stock and Natural Coconut Yogurt to the cooked onion. Bring the whole lot up to boiling point then turn down the heat and cover the pan again.
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Add the fresh mint and cook for a further five minutes, stirring frequently.
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Blend the remaining soup using a blender, or in a food processor until smooth.
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Season to taste and enjoy!
