200gpotatoes, about 1 large potato (peeled weight), cut into 1-2cm cubes, note 1
4tablespoonsfresh mint leaves, chopped, note 2
650mlsvegetable stock, note 3
salt and pepper to taste
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Instructions
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 to the pan. Stir well, and then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked. 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.
We love serving Pea and Mint Soup with a slice of crusty bread and a swirl of creme fraiche on the top. For a non-vegan version, a topping of grilled bacon tastes incredible.
Recipe Notes
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. For convenience, we use a stock cube, but you could also use vegetable stock from a carton.
Storage
Pea and Mint 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.Pea and Mint Soup will last in the freezer for up to 3 months.