Cut the potatoes and carrots into small bite-sized cubes, thinly slice the mushrooms, and finely chop the onion and garlic.
Heat a large pot over medium heat and add olive oil. Fry the potatoes, mushrooms, onions, carrots, garlic, and thyme until soft and starting to brown.
Add the stock cubes and 2L of water to the pot with the vegetables and bring to a boil.
Chop the spring onions.
Add the peas to the broth and leave to simmer for 25 minutes until all the vegetables are cooked through. Add the spring onions and season to taste if required.
