- 1 kg finely ground frozen peas
- 6 dl vegetable stock
- 4 dl coconut milk
- 50 g Bresc Freshly chopped onion
- 30 g Bresc Chimichurri
- 4 g cumin
Fry the onion in its own oil. Add the peas and the Chimichurri. Add the coconut milk and the vegetable stock. Add the cumin. Reduce the mixture. Puree when it is tender. Season with salt.