Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium gold potato, peeled and cubed small
  • 4 cups fresh or frozen peas, shelled
  • 4 cups low-sodium vegetable broth
  • 1/4 cup fresh mint leaves, packed
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for another 60 seconds, ensuring the garlic doesn't brown.
  3. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer for 8–10 minutes, or until the potatoes are tender.
  4. Stir in the peas and cook for 2–3 minutes just to warm through.
  5. Remove the pot from heat. Add the fresh mint and lemon juice.
  6. Use an immersion blender to purée the mixture until completely smooth and velvety. Stir in salt and pepper.