Minty pea soup with bacon

Step 1/ 5

• ½ onion
• ½ potato
• ½ clove garlic
• 2½ g mint
• 375 ml vegetable broth
• ½ 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

• ¼ 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

• 37½ 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.

Step 5/ 5

• 100 g peas
• salt
• pepper

Pour soup back into pot and add the remaining peas. Bring to a boil, lower heat, and let simmer for approx. 3 min. Season with salt and pepper. Serve garnished with crispy bacon and remaining chopped mint. Enjoy!

Enjoy your meal!