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.

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