Ingredients for the soup:
1 chopped onion
3 cloves of garlic, chopped
2 diced carrots
3 stalks of celery, chopped
2 potatoes, peeled and diced
350 grams of frozen peas
Salt and black pepper, to taste
Red pepper, to taste
Oregano, to taste
Instructions
Cut the onion, garlic, carrots, celery and potatoes into small pieces and fry them in hot olive oil for 5 minutes on a moderate heat. Add the peas, season with salt, black pepper, red pepper, oregano, nutmeg and fresh thyme or rosemary and mix.
Cover the pot and let the soup simmer over low heat until the potatoes are soft, about 20 minutes. Grind with a blender, leaving pieces of vegetables. Add the cream, stir and let the soup boil. We serve.