PEA & MINT SOUP

INGREDIENTS

• 1 potato, peeled and diced

• 2 cups low-sodium vegetable broth/stock

• 1 cup frozen peas

• 4 mint leaves

• ⅓ cup sour cream

METHOD

Boil the potato in the stock for about 10 minutes. Add the peas and boil for another five minutes. Remove from the heat. Tear the mint leaves and add to the soup. Blend with your stick blender. Stir the cream through and serve.