Creamy Coconut & Nasturtium Soup
You Will Need:
- 2 cups nasturtium leaves
- 3 large garlic cloves peeled and de stemmed
- 1 cup light coconut milk
- 1 pinch sea salt optional
- 1 tsp black pepper
Set burner on low. In a saucepan place coconut oil and garlic and let cook for 3 minutes or until fragrant add nasturtiums and constantly stir until nasturtiums are coated in coconut oil and wilted down into a clump (approx 1-2 minutes).
In a blender add coconut milk, pepper and salt with the ingredients from the stove and blend on high until smooth.
Garnish with leaves or flowers and serve.
See recipe in love-fed.com