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Green Pea and Mint Soup

If you’re looking for a quick soup this one is hard to beat. Although it can be made all year round, it has a refreshing summery flavour.

Serves 4

15g (½oz) butter

1 onion, chopped

125g (4½oz) potato, diced

450g (1lb) frozen petits pois

4–5 sprigs of mint

About 1 litre (1¾ pints) vegetable stock, made with 1–2 tsp stock powder

Salt and black pepper

1 lemon, halved

1. Melt the butter in a large saucepan and gently fry the onion and potato for about 10 minutes.

2. Add the petits pois, the leaves from the mint sprigs and most of the stock. Bring to the boil, then simmer gently for 10–15 minutes or until the potato and onion are tender.

3. Blend the soup, then pour it through a sieve back into the pan. Thin with a little extra water if you like, then reheat gently. Season well with salt and pepper and a good squeeze of lemon juice.