Greek Pea Stew

Greek Pea Stew



  • 1 dry onion
  • 1 clove of garlic
  • 1 carrot
  • 3 spring onions
  • 500 g potatoes
  • 5-6 tablespoons of THESEUS extra virgin olive oil
  • 1 vegetable bouillon cube
  • 50 g white or rose wine
  • Salt and pepper
  • Zest and juice of 2 lemons
  • ½ bunch dill and mint
  • 400 g water
  • 600 g peas, frozen


Place a wide pot over high heat.
Coarsely chop the onion and spring onions, finely chop the garlic and thinly slice the carrots. Add 2 tablespoons of THESEUS olive oil to the pot along with all of the vegetables. Mix and sauté for 3-4 minutes until they soften. Add the bouillon cube and add the wine.
Add the water, cover pot with lid, lower heat to medium and simmer for 15 minutes.
Add the peas and half of the dill finely chopped.
Mix, cover with lid and continue simmering for 10 minutes until the peas are done.
Remove from heat and add the rest of the dill, lemon zest, lemon juice, salt, pepper, finely chopped mint and 3-4 tablespoons olive oil. Mix.