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
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
In the meantime, fry bacon in a dry frying pan set over medium-high heat until crispy, then set aside.
Step 4/5
Pour soup into a food processor or blender and process until smooth in texture.
Step 5/5
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!