Instructions

• Heat 1 tablespoon extra virgin olive oil in medium pot over medium heat.
• Add onion and cook gently until translucent, stirring occasionally. Stir in garlic, then add diced potato and peas.
• Pour vegetable stock in and season with salt, pepper, and chopped parsley.
• Reduce heat and simmer for 15 minutes, until potatoes and peas are tender.
• Remove from heat, add lemon juice, and blend until smooth.
• Taste and adjust seasoning as needed. Serve hot.