Pea and Mint Soup

Any kind of pea soup will always remind me of my mummo on my pa's side. I must admit I was never a fan as a child, but I really like pea and mint soup now! 

Serves 4-6

What you need

1 litre vegetable stock

1 kg of frozen or fresh peas

2 tablespoons olive oil

1 brown onion, diced

1 clove of garlic, finely grated

2 teaspoons apple cider vinegar

1 cup of fresh mint leaves

fresh lemon wedges to serve

---

What to do

Heat the oil over medium heat in a large heavy based saucepan and add the onion. Cook until softened.

Add the stock, garlic and peas and bring to the boil, then simmer for about 2 minutes. Add as much mint as you like, or the entire one cup, and then puree the soup using a handheld or tabletop blender. Add the apple cider vinegar, then the salt and pepper to taste.

Serve with a squeeze of lemon, some fresh peas scattered on top and with some crumbly butter milk bread for dipping.

---

tips

This will keep well in the fridge for about 4 days or you can freeze it for up to 3 months.