1 shallot, roughly chopped
1 stick of celery, roughly chopped
1 garlic clove
1⁄2 a bunch of mint
500g frozen petit pois
500ml chicken stock
125ml coyo (coconut yoghurt)
Sliced radish, pea tendrils (optional, to garnish)
Set the Soup Maker on Simmer for 20 minutes and add a drizzle of olive oil to the non-stick plate. After 2 minutes, add potato, shallot, celery, garlic and mint stalks, cover with the lid and increase the heat to High. Use the pulse function every minute to mix well. After 8 minutes, add the stock and allow to boil. When boiling, add the petit pois and reduce the heat to Simmer. Leave for the rest of the cycle.
At the end of cooking, add the mint leaves and blend on level 2 until completely smooth. Chill in the fridge for 2 hours and serve with a spoon of Coyo. Garnish with sliced radishes, pea tendrils, olive oil and mint leaves.
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