Pea & mint soup

A quick, fresh soup that works with fresh or frozen peas.

Ingredients

• 600g Peas
• 1 medium, finely chopped Onion
• a large handful Mint
• 700ml Vegetable stock
• 1 tbsp Olive oil
• 1/2 tsp, or to taste Fine salt
• 1/8 tsp Black pepper

Method

1. Heat the olive oil in a large saucepan over medium-low heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and translucent.
2. Add the peas and vegetable stock. Bring to a gentle simmer and cook for 5–7 minutes until the peas are tender but still bright green.
3. Take the pan off the heat and add most of the mint, reserving a few leaves to finish. Leave for 2 minutes so the mint softens without losing its freshness.
4. Blend carefully with a stick blender until smooth, or in batches in a jug blender. Add a little hot water if you prefer a thinner soup.
5. Return the soup to a low heat for 1–2 minutes to warm through. Taste and season with salt and black pepper.
6. Ladle into warmed bowls, scatter with the reserved mint and serve immediately.

Allotment tip
Keep the simmer brief to preserve the colour and fresh pea flavour.