INSTRUCTIONS

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1. Peel and chop the shallot. Sauté in a saucepan with a tablespoon of coconut oil. When the shallot is translucent, add the 500g of peas and pour 50cl of boiling water.

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2. Crumble the vegetable broth cube into the mixture. Salt and pepper. Cook 15 minutes

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3. Remove from heat, then add 2 teaspoons of moringa and mint. Mix everything

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4. Put the soup in soup plates. Add a light drizzle of olive oil and enjoy!