Ingredients:

• 1 tbsp butter

• 2 tsp chopped garlic

• 1 medium-sized onion

• 1 medium sized potato

• 1 carrot 

• 2 cups green peas

• 500 to 600 ml vegetable stock

Method:

1. Heat the pot, add the butter and melt.  

2. Add garlic, onion, potato, carrot one after one and saute. Next, add green peas and mix.  

3. Then add vegetable stock and stir. 

4. Cove and cook the vegetables for 3 to 5 minutes or until the potato becomes tender.

5. Blend it to a puree and add some freshly ground pepper and salt. 

6. Mix well and add 2 tbsp cream; cook for a minute on low heat.