PREP: 35-40MINS
INGREDIENTS
- 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
METHOD
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.
