Ingredients
2 tbsps extra virgin olive oil, for frying
1 onion, diced
2 garlic cloves, minced
1 potato, scrubbed and sliced
1000ml vegetable stock
500g peas
2 handfuls mint leaves, chopped
1 pinch pepper
1 pinch sea salt
Overview
Niamh is a chef and food stylist with a love of real food, grown and cooked simply.
Method
- Heat the olive oil in a saucepan, add the onion and garlic and fry until the onion has softened.
- Add the potato and vegetable stock and some seasoning, bring to the boil. Turn down the heat and continue to simmer for about 15 minutes.
- Add the peas and mint and cook for a further 3 minutes, no longer, as you want to keep the vibrant green colour.
- Puree the soup using a stick blender, taste and add further seasoning if necessary