Ingredients
- 3 large potatoes, peeled and diced
- 1 tablespoon butter or olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth, or vegetable broth
- 2 cups frozen peas
- 6 fresh mint leaves
- 1/2 teaspoon sea salt
- Black pepper
- In a large pot on medium, heat olive oil and add diced onion and sautee for 3-5 minutes until translucent. Add garlic and heat for another 1 minute until fragrant but do not allow to burn.
- Once onions and garlic are cooked, add the salt and diced potatoes to the pot and stir well to coat.
- Add broth and bring to a boil. Once boiling, reduce to a simmer and cook potatoes for 15-20 minutes until tender and easily pierced with a fork.
- Once the potatoes are tender add in frozen sweet peas and chopped fresh mint leaves and cook for another 5 minutes until bright green.
- Remove the soup from the heat and using an immersion blender or in batches using a bar blender, puree until smooth. Taste and adjust salt and pepper to taste. If your soup is too thick, simply thin it with a bit of additional broth or water until the desired texture is reached.
- The soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 234 calories
- Sugar: 6 grams
- Fat: 6 grams
- Carbohydrates: 40 grams
- Fiber: 8 grams
- Protein: 7 grams