Pea and Mint Stew

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

2. 2

   Add the sliced onion and cook for 5 minutes, until softened and translucent.

3. 3

   Add the diced carrots and potatoes, and cook for a further 5 minutes, stirring occasionally.

4. 4

   Add the tomato paste and stir to combine. Cook for 1 minute, until fragrant.

5. 5

   Pour in the broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, until the vegetables are tender.

6. 6

   Stir in the fresh mint leaves and cook for a further 2 minutes, until wilted.

7. 7

   Add the frozen peas to the pot and cook for 2 minutes, until thawed and heated through.

8. 8

   Season the stew with salt and black pepper to taste. Serve hot, garnished with additional mint leaves if desired.