Thai green pea blender soup

Instructions

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1 In a large blender or food processor place peas, onions, coconut milk and ½ cup water and blend mixture until almost smooth.

2 Add baby spinach and fresh mint with half of the stock, and blend mixture until smooth.

3 In a large heavy-based pan set over medium, heat olive oil and add Thai green curry paste. Cook for 30 seconds. Add pea mixture and the remaining stock. Cook, stirring, for about 2-3 minutes, or until heated through.

4 Divide the soup among four bowls. Top with extra mint leaves, peas, sliced chilli, fried onions and a sprinkle of toasted sesame seeds. Add a swirl of yoghurt, if desired.