Thai Pea Soup

Ingredients

• 3 cups vegetable stock
• 1 tsp curry paste
• 1/2 tsp black mustard seeds
• 1 dash pepper
• 1 dash salt
• 2 tbsps fresh mint, chopped
• 1 tsp canola oil
• 3 cloves garlic, finely minced
• 565 g peas

Directions

1. Boil stock in a large pan over high heat.
2. Add garlic, curry paste and mint. Reduce heat to low, cover pan and simmer 4-5 minutes.
3. Add peas and simmer another 4-7 minutes.
4. Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste.
5. Heat oil in a heavy non-stick skillet over medium-high heat. Saute mustard seeds until they start to pop.
6. Pour oil spice mixture over soup and serve.