Pea-soup with sesame and mint

LUNCH for 4 people

2 tbsp olive oil

1 onion (diced very small)

2 cloves of garlic (diced very small)

2 tbsp light miso-paste

5 tbsp roasted sesame seeds

800 ml vegetable broth

400 ml coconut milk

800 g frozen peas

1 handful mintleaves

1 organic lemon (zest and juice)

2 tbsp soy sauce

1. Heat the olive oil in a large pan and fry the union and garlic for 2 minutes on high heat.
2. Add the miso-paste and 3 tbsp of sesame seeds. Deglaze the pan with the vegetable broth and coconut milk and bring to a simmer.
3. When the soup is lightly simmering, add 500 g peas and cook for another 5 minutes.
4. Add the mint leaves, zest and juice of the lemon.
5. Puree the soup finely and season to taste with soy sauce and lemon juice.
6. Bring some water to the boil and cook the remaining peas (300 g) for 2 minutes.
7. To serve, add the cooked peas for texture and sprinkle some sesame seeds on top. BON APPÉTIT!