Pea, Bacon and Zucchini Soup

1/3 cup extra virgin olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
250g bacon, rind removed, finely chopped
3 (about 500g) green zucchini, ends trimmed, coarsely chopped
500g peas
2 liters vegetable stock
2 Tablespoons finely chopped fresh mint
Salt & freshly ground black pepper

Heat 1/4 cup oil in a large saucepan over medium heat. Add onion, garlic and half the bacon, and cook, stirring, for 10 minutes or until bacon is light brown. Add zucchini and peas and cook, stirring, for 1 minute or until heated through. Add stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until zucchini is tender. Remove from heat. Stir in mint.

Heat the remaining oil in a frying pan over high heat. Add remaining bacon and cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.

Place half the pea mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pea mixture. Place over low heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Sprinkle with crisp bacon and serve.

NOTE: We didn't blend our version of this soup