5 Ingredient Pea and Mint Soup

• Vegan
• Gluten free

• Produce

  • 1 Baking potato (approximately 350g
  • 1 tbsp Mint, fresh
  • 1 White onion

• Canned Goods

  • 750 ml Vegetable stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on laurencariscooks.com

Description

Ingredients

• 1 Baking Potato (approximately 350g)
• 1 White Onion
• 500g (4.5 cups) Frozen Peas, 750ml (3 1/4 cups) Vegetable Stock, 1 Tablespoon Fresh Mint.Toppings 1 Tablespoon Olive Oil, Salt and Pepper to taste. Steps: Heat 1 Tablespoon of Olive oil in a large stock pot on a low/medium heat. Saute the onion for 2-3 minutes until it just begins to soften.Peel and dice the potatoes and add them to the pot. Cook for 5 minutes.Add the vegetable stock and bring to a simmer for 12-15 minutes.Add the peas and simmer for a further 5 minutes.Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like.If you want your soup more minty, simply add more mint leaves!Great on it’s own, but I love eating it with some croutons, a swirl of coconut cream and some fresh sliced spring onions.
• 750ml (3 1/4 cups) Vegetable Stock
• 1 Tablespoon Fresh Mint
• 1 Tablespoon Olive Oil
• Salt and Pepper to taste

Directions

• Heat 1 Tablespoon of Olive oil in a large stock pot on a low/medium heat. Saute the onion for 2-3 minutes until it just begins to soften.