Instructions:

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.

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Add the peas and stock to the pan, then bring to the boil.

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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.

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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