A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy mid week meal. Enjoy! Ingredients Soup • 2 tablespoons olive oil • 1 brown onion, finely chopped • 1 large carrot, peeled and diced • 2 cups vegetable stock • 2 tablespoons chopped mint leaves • 500g frozen green peas Garnish • Extra olive oil • 4 slices prosciutto • 1 garlic clove, chopped in half • Crusty ciabatta bread, sliced to 2 cm thick • Good quality citrus infused oil Yield Serves 4 Instructions 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and carrot. Cook, stirring often, for approximately 5 minutes or until onion is soft. 2. Add stock and bring to the boil. Add peas, half the chopped mint leaves and season with pepper. Return to the boil.
