• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 leek, sliced
• 2 cloves garlic
• 1 carrot, diced
• 1 large potato, cut into large chunks
• 1 teaspoon fresh thyme
• 2 bay leaves
• 6 1/ 4 cups vegetable stock, or water
• 2 cups frozen peas
• 5-6 leaves mint
• Salt and black pepper, To Taste
• Cheddar cheese, freshly grated, for serving
• Red pepper flakes, for serving

Method

• Step 1

  Put the butter and olive oil in a pot, then add the leek, some salt and the garlic, sauté until the leek gets soft. Add the carrot and potato. Cook for about 5 minutes, stirring occasionally. Add the thyme, bay leaves and vegetable stock/water. Let simmer until all the vegetables are soft, then add the green peas and cook for 7 minutes.

• Step 2

  Transfer everything to a blender. Add mint, salt and pepper. Puree until desired consistency. Serve with grated cheddar cheese and red pepper flakes.