Adapted from my amazing aunt and chef extraordinaire Carol Cotner Thompson!

can be served hot or cold


For the soup

  • 4 shallots, thinly sliced
  • 2 tbsp coconut oil
  • 2 cups fresh shelled spring peas (or frozen)
  • 2 cups cauliflower, cut into small florets
  • 3 cups vegetable stock (4 cups if serving cold)
  • small handful of mint leaves, about eight
  • 1 cup of coconut milk (or a couple dollops of Anita’s coconut yogurt)
  • Salt and pepper to taste
  • 1 tbsp lime juice, if serving cold

Simple Vegetable Broth (for this soup)

  • 1 tablespoon coconut oil
  • 2 carrots, large dice
  • 2 celery ribs, large dice
  • 1 onion, large dice
  • 1 stalk lemon grass, cut into 1/2 inch segments


In a large pot, sweat shallots in coconut oil until soft. Add peas, cauliflower, and stock, simmer for 30 minutes. Add mint and coconut milk, then blend smooth (in a blender, not a food processor). Season with salt and pepper. Serve topped with mint + enjoy!


In a large pot, sweat the vegetables in oil. Add one quart of water. Simmer for one hour. Strain.