Ingredients Serves 4
- 7 oz/200 g leek
- 2 cloves garlic
- 2 potatoes
- 1 carrot
- 1.5 cup split green peas
- 3 tbsp oil
- 2.5 tsp salt
- 0.5 tsp red pepper
Before cooking prepare the vegetables: slice the leek, cut the garlic cloves finely, dice the potato and grate the carrot.
Bring to a boil 7 cups of water, add green peas and simmer for 35 minutes with the lid on but slightly tilted.
In a frying pan heat the oil over medium-high heat, saute the carrot, leek and garlic for 7 minutes until soft.
Add the potato to the soup and cook 10 minutes.
Then add sauteed vegetables and cook final 5 minutes.
Remove from heat, add salt, pepper, mint leaves and puree with the blender until smooth.