Vegan Minty Green Pea Soup

• 2 Tbsp cold pressed extra virgin olive oil
• 6 cups (1 kg) frozen green peas
• 2 cups (about 2 large) red skinned potatoes boiled and diced
• 6 cups (1 whole) iceberg lettuce shredded
• 2 cups (2 medium) red onions chopped up
• 2 garlic cloves finely chopped
• 1 tsp Celtic sea salt or Himalayan salt
• 1 cup fresh mint leaves
• 4 cups vegetable broth (I use Massel when I can't make my own)
• 3 Tbsp fresh lemon juice or more to taste

1. Saute the garlic, onions and sea salt in a little bit of olive oil until soft and translucent.
2. Add in the lettuce and stir until wilted. Add in the peas and mint and stir until well combined. Cover with the vegetable stock, bring to the boil, and then simmer until peas are just turning tender – about 15 minutes.
3. Add in the boiled potatoes and simmer for a further 5 minutes.
4. Allow to cool slightly and then puree in your blender (I use a Vitamix) until smooth and creamy.
5. Return to the pot and add in the desired fresh lemon juice. Then season with salt.

You could add in more stock, mint and lemon juice to get your perfect blend. But this one hit the spot for me! YUM.