Minted Pea Slow Cooker Soup

Makes 8 portions

2 white onions, diced
2-3 white potatoes, unpeeled, diced
3-4 cloves garlic, crushed
1-2 stock cubes/tsp of stock, chicken or vegetable
2 cans cannellini beans, drained and well rinsed
Water to cover
1.5kg frozen, minted peas
Salt & pepper to taste
Crumbled goats/cows milk feta to serve
1 6L slow cooker

Add all the ingredients except the peas to the slow cooker, add enough water to cover and cook on the low setting for 6 hours.

Add the peas and continue to cook on low for another 1.5 hours.

Blend well with a stick blender or in batches in a food processor. Add salt and pepper to taste and mix well.

Serve with some crumbled feta on top