Peel and chop the potatoes into small chunks and place in a large saucepan.

Boil the kettle, dissolve the vegetable stock cubes in 1.5 litres of boiling water, and add to the potatoes.

Add the garlic salt (or fried garlic and sea salt) to the saucepan.

Place on medium heat for 15 minutes.

Add the frozen peas to the potatoes and stock and cook for another 10 minutes.

Wash the mint leaves and tear them from the sprigs, discarding the sprigs.

Turn off the heat and add the mint leaves to the blender. Blend for 10-20 seconds.

Allow to cool before refrigerating or serve hot.