Pea and Potato Soup Recipe

Ingredients

• 2 russet potatoes, peeled and cubed
• 3 cups of chicken or vegetable stock/broth
• 1 bay leaf
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 cans Green Valley Peas, rinsed and strained
• Extra Virgin Olive Oil
• Salt
• Pepper
• Optional: swap ½ cup stock for ½ cup coconut milk - this will give the soup a creamier texture
• Homemade croutons (optional): 3 slices of sourdough bread, ideally a day or two old, 2 tbsp butter, melted, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper