Over the summer, mint has slowly been taking over my garden destroying everything in its path. So in an effort to tame the minty beast I've been trying to find things to use it in and this has to be my favourite. It has such a lovely summery flavour, but is great for when it's not so summery outside. Our mint has sadly been destroyed and is now in the compost bin (it's never smelled so good) but if you still have some left, give this a try!
1 onion
1 potato
salt and pepper
500ml vegetable stock
100g peas
Handful of fresh chopped mint
- Chop up your onion, then sweat in a bit of olive oil on a low heat until translucent.
- Add the potato and season well, cooking on a low heat for 5 minutes.
- Cover the vegetables in stock and bring to the boil, simmer for 15 minutes.
- Add the peas and cook for a further 5 minutes.
- Then pop the chopped mint in and blend it up (I like to do it a bit rubbishly with a hand blender so it’s nice and chunky)
- Serve up and enjoy with some crusty bread and enjoy!
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