Quick and Simple Pea Soup
Heat a couple of sprays of the oil in a large saucepan on low or medium heat, then add the onion and cook for 1-2 minutes until softened.
Add the peas and stock to the pan, then bring to the boil.
Cook for 5-8 minutes until all of the peas have floated to the top of the stock and are tender and the fresh mint (keep a couple of leaves for serving) and cook for a further 2 minutes.
Remove the pan from the heat. Using a stick blender, process the peas mixture until very smooth. If using a jug blender allow to cool for a few minutes before transferring, be careful of the steam as you pour.
Blitz until smooth and serve straight away. Decorate with a little yoghurt if using and a couple of mint leaves.
To make this dairy free and vegan omit the yoghurt
Prep time: 5 minutes
Cooking time: 10 minutes
of which sugars: 13.8g
400g frozen peas - petits pois or garden peas
1 medium onion, peeled and finely chopped
salt and freshly ground black pepper
500ml vegetable stock
Rapeseed oil spray
Few sprigs of fresh mint (optional)
2 tsp’s of Greek Yogurt (optional)