The recipe this month is taken from our Whole Foods, Whole Health: a good intention guide for plastic-free living, a 40-page guide packed with tips, stories and recipes. Download your copy now.
- 1 tbsp of oil
- 1 small onion, chopped
- 3 garlic cloves, crushed
- 1 cm of ginger root, grated
- 250g of peas, fresh or frozen
- 250g of broccoli, fresh or frozen
- 1 tin of coconut milk
- Half a litre of veg stock
- 2 tbsp of lemon juice
- A handful of mint leaves, chopped
- Salt and pepper to taste
Heat the oil in a large pan and add onion, garlic and ginger. Sauté for a bit until the onion begins to soften. Add the peas and broccoli and sauté for a minute more. Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender.
Remove from the heat and stir through the coconut milk and mint. Use a hand blender to mix it smooth.
Taste and add salt, pepper and/or lemon as required.