A lovely summer soup and a lovely color too. Very simple and good chilled too. Keep a little fresh mint back for garnish.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium size onion – finely chopped
2 cloves of garlic – grated
2 cups of vegetable broth
1/2 a large baking potato – peeled and cut into small cubes
12 oz. frozen peas
1 tbsp. mint – finely chopped + a little extra for garnish if you wish
Heat the oil in a skillet and when sizzling add the onion and let brown a little, then add the garlic.
Pour the broth into the skillet, add the potatoes, bring to a boil and simmer for about 10 minutes until the potatoes are just soft (I added an extra cup of water to get the consistency I like but I wouldn’t add extra broth as it will take over the flavor).
Add the peas and mint and cook for a further few minutes.
Place the contents of the skillet in a food processor and process until smooth.
Ladle soup into individual bowls and garnish with some chopped mint.
