I know, it may sound like a really weird combination, especially for a vegan dish, but it work!
It’s a fresh, summery dish of a winter classic.
Ingredients:
- 2 tbsp olive oil
- 1 red onion, peeled, finely chopped
- 2 cloves of garlic, peeled, crushed
- 750 g frozen peas
- 40 g mint, stems removed
- 1 liter vegetable stock
- salt & freshly ground black pepper
Recipe:
- Put a big, deep pan on medium-high heat, add the onion and oil, and fry until the onion softens
- Add the garlic, and stir non-stop for ~30 seconds
- Add 500 g of the peas, along with the stock and the mint
- Bring to a boil and gently simmer for about 10 minutes
- Take a stickblender and puree the fuck out of the soup ’till it’s nice and smooth
- Add the remaining peas, and cook for another 5-10 minutes
Enjoy!