|700 g||peas (frozen)|
|750 ml||vegetable broth|
|1 tbsp||olive oil|
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.
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.
In the meantime, fry bacon in a dry frying pan set over medium-high heat until crispy, then set aside.
Pour soup into a food processor or blender and process until smooth in texture.