Pea Soup

2 servings

0.5 tablespoon olive oil
1 onion
1 clove of garlic
10.5 oz peas
0.5 teaspoon thyme
1.6 cup vegetable broth
0.4 cup coconut milk


8 brussel sprouts
20 salty almonds
1 tablespoon pumpkin seeds
fresh rosemary


Chop onion and garlic and fry on medium heat in a saucepan with olive oil.
Add peas, thyme and vegetable broth, stir and put a lid on.
Let it simmer for 7 minutes.
Pour the soup into a blender and add coconut milk, salt and pepper.
Blend until smooth.
Boil the brussel sprouts and cut them into quarters.
Serve the soup with the toppings.

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