MCP Soup

MCP is my version of a mint coconut and pepper soup. It's healthy, flavorful and super easy to make. It was so good that we devoured it prior to taking a picture. 

I used my cuisinart 13 cup food processor to chop up the onions, peppers, ginger and garlic; bagged them for the week. For the soup, you need 

1 cup chopped yellow onions

1 cup chopped peppers (yellow, orange, red)

2 green chillies

2 garlic cloves

1 inch ginger chopped

1 sprig of mint leaves

1/4 cup coconut milk

2 cups veggie stock or water

Spices of your choice - I used cumin, coriander and pepper

Salt to taste 

Sauté the veggies (don't add mint) in a pan with the spices. Cool slightly, then transfer to blender (Vitamix) and blend with veggie stock and coconut milk on 10 for about 40 seconds and then on high for a minute or two. Turn off, and add mint leaves and blend quickly on variable and 10 for a few seconds. Transfer to bowl, add salt to taste and serve!