Slice the zucchini. Dice the potato, onion, ginger, and garlic.

Heat a large saucepan or Dutch oven over medium-high heat. Add the coconut oil and let it melt. Add the potatoes and sauté them for 3-5 minutes.

Once the potatoes are softened, add the onion, garlic, ginger, and lemongrass and sauté again for 1-2 minutes.

Add the zucchini, salt, and pepper and mix.

Add the peas and vegetable stock and bring to a boil. Lower the heat and allow it to simmer for about 10 minutes until the peas are fully thawed and warmed through.

Add the coconut milk. Simmer the soup for a further 1-2 minutes.

Using a handheld blender, blend the soup whilst on low heat. Keep mixing until smooth and creamy. Taste and adjust the seasoning if wanted.

Transfer the green pea soup to bowls and garnish with your items of choice. I like to top it with some coriander, a few whole peas, toasted pine nuts, and some lime wedges.