Begin by preparing the vegetables. Slice the zucchini, and dice the onion, ginger, potato and garlic.
As the potatoes take longer to cook, start by sautéing them with the coconut oil in a large saucepan.
Once the potatoes are softened, add the onion, garlic, ginger and lemongrass and sauté again for 1-2 minutes.
Next, add the zucchini, salt and pepper and mix, sauteeing for a further couple of minutes.
Add the peas and vegetable stock and bring to a boil. Lower the heat and allow it to simmer for a few minutes. Then add the coconut milk.
Using a handheld blender, whizz the soup whilst on low heat. Keep mixing until smooth and creamy.
Transfer to bowls and garnish with your items of choice. I like to top it with some coriander, a few whole peas, toasted pine nuts, some lime wedges and sometimes some high-fibre crackers as 'croutons'
How To Store The Soup:Allow any leftover soup to cool down completely before transferring to an airtight container and keeping in the fridge. This can be stored between 4-5 days. You can also freeze it. I don't know exactly how long for, but I would say at least two months.