Linda McConnell stopped by with a tasty soup recipe that will help you think of spring.
1/4 cup coconut oil
1 chopped onion
1 32 oz. box vegetable broth(can use chicken)
2 13 oz. bag of frozen peas
10-12 fresh basil leaves
1/4 cup of packed fresh mint leaves
salt and pepper to taste if needed.
Melt oil and sauté’ onions till clear, but not browning approx. 4 min. Add broth and peas and bring to a boil. Turn down heat to simmer for 2 minutes add basil and mint. Puree’ with immersion blender add salt and pepper if desired. (can transfer to upright blender then blend.)