Blend all together:-
four handfuls of organic cashews
a generous half kilo of fresh green peas (or frozen petits pois)
a small clove of garlic, peeled
and a generous splash of olive oil,
add sea salt, and a pinch of celery salt to taste
and a little cold water to allow it to blend.
Have some soup bowls ready chilled in the fridge then add more cold water and blend to the consistency you prefer.
Pour into chilled bowls and swirl as much thick coconut cream into the surface as you like.
Sprinkle with chopped fresh mint from the garden or your windowsill pots and serve at once.
Serves three or four as a starter or a useful ketogenic full meal for one.
(Good fats and oils, protein, and hi fibre but low carbs).