- 2 tsp olive oil
- 1 tbsp mint, fresh
- 2 shallots (feel free to use white, red or spring onions too)
- 2-3 clove garlic (if you’re not a garlic fan you can skip this)
- 1 cup peas (fresh or frozen)
- 1 cup vegetable broth
Finely chop the shallot, mint and garlic. Alternatively blend into fine bits with a food processor.
Heat the olive oil over low heat in a small pot and add the mint, shallot and garlic mix.
Let it cook softly for about 2-3 minutes, until the shallots turn translucent.
Next, add the peas and broth. Give it a little stir and let it simmer for about 15 minutes.
Now blend the soup until it’s creamy, ideally with an immersion blender.
Season with salt, pepper and a drizzle of olive oil.