Minty pea soup with bacon

Step 1/5

• 1 onion
• 1 potato
• 1 clove garlic
• 5 g mint
• 750 ml vegetable broth
• 1 tbsp olive oil

• 1 cutting board
• 1 knife
• 2 pots
• 1 cooking spoon

Dice onion and potato and mince garlic. Chop mint and set aside. Heat vegetable stock in a pot. Heat olive oil in a pot over medium heat and sauté onion for approx. 5 min., or until softened.

Step 2/5

• ½ kg pea

Add garlic, cubed potato, and two-thirds of the frozen peas to the pot with the onion. Then add the hot vegetable stock. Bring to a boil, lower the heat, and leave to simmer for approx. 10 min. Add half of the chopped mint, remove from the heat, and set aside to cool for a few minutes.

Step 3/5

• 75 g bacon

• 1 frying pan

In the meantime, fry bacon in a dry frying pan set over medium-high heat until crispy, then set aside.

Step 4/5

• food processor
• blender

Pour soup into a food processor or blender and process until smooth in texture.