Ingredients
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
Preparation
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.
