Add the olive oil to a large pan and heat up on medium heat. Add the chopped onions and garlic and saute for 5 minutes until the onion is translucent.
Add the peas, potatoes and vegetable stock, stir well, then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked through. Stir in the mint.
Allow the mixture to cool for a few minutes, then carefully transfer the mixture into a blender, working in batches if necessary. Blend until smooth. Taste test - add more mint if you like it minty. Season with salt and pepper. Return to the pan to heat up before serving.
Enjoy the soup hot with a slice of crusty bread. Garnish with extra mint if you wish.
- Potatoes - cutting them into small even cubes ensures they cook quickly and evenly.
- Mint - adjust the mint accordingly depending on taste.
- Vegetable stock - either homemade or store-bought. We use a stock cube for convenience, but you could also use vegetable stock from a carton.
This soup will keep in the refrigerator for up to 5 days, covered. Reheat on the stovetop and add a little water or vegetable stock if necessary to thin it out.
The soup will last in the freezer for up to 3 months.
Calories: 194kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 662mg | Potassium: 580mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1466IU | Vitamin C: 63mg | Calcium: 54mg | Iron: 3mg
Tag me on instagram @easy.deliciousness