Thai Pea Soup

Ingredients

• 3 cups vegetable stock
• 3 cloves garlic, crushed
• 1 tsp curry powder
• 2 tbsps mint, chopped
• 1 package frozen peas
• 1/2 tsp mustard seeds
• 1 tsp canola oil
• 1 dash salt to taste
• 1 dash pepper to taste

Directions

1. Boil stock in a large pan over high heat
2. Add garlic, curry paste and mint. Reduce heat, cover and simmer for 5 minutes.
3. Add peas and cook for 5 minutes.
4. Transfer into a blender and puree until smooth.
5. Season with salt and pepper.
6. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.