INGREDIENTS

  • 3 diced celery stalks
  • 2 diced chopped carrots
  • 1 diced yellow onion
  • 1 minced garlic clove
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 2.5 cups frozen sweet peas
  • 4 cups vegetable broth
#

INSTRUCTIONS

  • Using a small stock pot, add olive oil, diced carrots, celery and onions and cook for 6 minutes on medium heat until onions are translucent and carrots are tender
  • Stir in minced garlic and cook for 2 minutes
  • Add frozen peas, vegetables broth, bay leaf, salt and pepper
  • Cover with lid and cook on low-medium heat for 15 minutes
  • Transfer contents of pot to a blender and blend until smooth
  • Garnish with a drizzle of olive oil, chopped parsley, a squeeze of lemon and a sprinkle of sea salt flakes
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